California Walnut Street Taco

DESCRIPTION

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Total Time
0 Mins
Serves
100
Serving Size
1 taco
Meal
Lunch

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
375 cal
Total Fat
26 g
Saturated Fat
6 g
Cholesterol
15 mg
Sodium
350 mg
Dietary Fiber
4 g
Total Sugars
3 g
Protein
15 g
Calcium
333 mg

Ingredients

  • 6 lb. + 4 oz. California walnuts
  • ½ cup No-Added Salt Southwest Seasoning Mix
  • 6 lb. + 4 oz. mozzarella cheese, shredded low moisture part skim
  • 12 oz. fresh cilantro, RTU
  • 4 lb. fresh diced onions, RTU
  • 100 whole wheat tortilla, 6.25″

Note:
Pico de gallo pictured is not included in the ingredients, but could be added as a tasty side.

Allergens

Milk, Tree Nuts, Wheat

Meal Equivalencies

2 oz eq meat/meat alternate (1 oz eq each from walnuts and cheese), 1 oz eq whole grain-rich grains, 1⁄8 cup other vegetable

Production Notes

Purchase 4 lb of fresh diced onion, RTU to yield 100 1⁄8 cup servings.

When the walnuts are toasted they release their oils and the seasoning will stick. Do not try and season prior to toasting. This method eliminates the necessity of adding additional oil and fat.

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

Preparation

Step 1

Day of Service

Pre-Prep:

  • Clean and sanitize workstation.
  • Pull 2 full sheet pans and place at workstation.
  • Pull Southwest Seasoning Mix and place at workstation.
  • Measure out ½ cup no-added salt Southwest Seasoning Mix and place in bowl.
  • Pull California walnuts from freezer and place at workstation.
  • Measure out walnuts, date stamp and return to freezer.
  • Wash hands thoroughly.

 

Step 2

Cook:

  • Toast walnuts in a 350°F Convection oven for 5 minutes.

Prep:

  • Pull toasted walnuts from oven and place immediately in mixing bowl with the Southwest Seasoning Mix.
  • Wash hands and put on gloves.
  • Toss walnuts in seasoning mix. Cool for 30 minutes at room temperature.
  • Place in food storage container, date stamp and place in cooler.

 

Step 3

Cool:

  • Refrigerate the walnuts until they are below 41°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours.

CCP: Pre-chill ingredients below 41°F for foods served cold (sandwiches and salads) before combining.

 

Step 4

Prep:

  • Pull 100, 3-compartment medium clear clamshell.
  • Pull 200 2 oz. OVS tray.
  • Pull cilantro and diced onions from cooler.
  • Wash hands thoroughly and put on gloves.
  • Using a #60 disher, place 1 tablespoon of cilantro in 100   2 oz. OVS trays.
  • Using a #30 disher, place 1/8 cup diced onions into 100   2 oz. OVS trays,
  • Place cilantro dish in left corner of the clamshell.
  • Place onions in the right corner of the clamshell.

CCP: Never handle ready to eat foods with bare hands.

 

Step 5

Prep:

  • Pull 100 tortillas from dry storage and place at workstation.
  • Pull seasoned walnuts and mozzarella cheese from cooler and place at workstation.
  • Wash hands thoroughly and put on gloves.
  • In large section of clamshell, place 1 open tortilla.
  • Using a 2 oz. spoodle, sprinkle 1 oz. of mozzarella cheese on the tortilla.
  • Using a 2 oz. spoodle, sprinkle 1 oz Southwestern California Walnuts down the center.
  • Close lids and date stamp.

CCP: Prepare foods at room temperature in two hours or less.

CCP: Never handle ready to eat foods with bare hands.

 

Step 6
Hold:

  • Place Southwestern California Walnut Street Tacos in cooler until service.

CCP: Hold below 41°F.

 

Step 7

  • Serve: 1 California Walnut Street Taco.
  • This cold vegetarian taco is a great addition to your grab-and-go choices. Package with 1 oz of whole grain tortilla chips and pico de gallo or cowboy caviar for a tasty Tex-Mex vegetarian option.