Sriracha Lime Taco Filling
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
3 lbs. 4 oz. Beefless Crumbles
¾ gallon + ½ cup (approximately 2 #10 cans) Beans, black, canned, drained or ¾ gallon + ½ cup (approximately 1 1/2 #10 cans) Beans, kidney, canned, drained
1 pint Water
¾ cup Taco seasoning, low sodium
1 cup Sriracha Sauce
½ cup Lime Juice (optional)
Servings: 100
Ingredients
6 lbs. 8 oz. Beefless Crumbles
3 lbs. 4 oz.
1 ½ gallons + 1 cup (approximately 3 ¾ #10 cans) Beans, black, canned, drained or 1 ½ gallons + 1 cup (approximately 2 ¾ #10 cans) Beans, kidney, canned, drained
1 quart Water
1 ½ cups Taco seasoning, low sodium
1 pint Sriracha Sauce
1 cup Lime Juice (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Heat beefless crumbles, beans, water and taco seasoning in a steamer, tilt skillet, steam jacketed kettle or stove top. Mix and bring to a boil.
2. Reduce heat and simmer for 15 minutes.
3. Add the sriracha sauce and lime juice, if using. Stir to combine.
HACCP Critical Control Point: Heat to a temperature of 150°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Use a #8 scoop (½ cup) and serve in taco shell, tortilla or salad.
Each #8 scoop provides 2 ounces meat/meat alternate.
Nutrition information per 2 m/ma serving
Calories: 86 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 2g Fiber: 1g Total Sugar: 0g Protein: 13g Sodium: 340mg Vitamin A: 1μg
Vitamin C: 1mg Calcium: 10mg Iron: 3mg Folate: 1μg
