6 cups of tomatoes, plum +Italian, raw, chopped or sliced
8 oz of cilantro
3 cups of salsa, low sodium, canned
100 of tortillas
Steps
Thaw fish fillets if individually frozen. Lay fish out on a parchment-lined sheet pan.
Mix together paprika, oregano, and salt, and sprinkle on the fish fillets. Bake at the following temperatures and times. Convection Oven: 350°F for 6-8 minutes Conventional Oven: 375°F for 8-10 minutes. CCP: Heat to 145° F or higher for at least 15 Seconds.
While fish cooks, prepare chopped lettuce and chopped tomatoes. Wash and chop cilantro for the tacos (if using).
When fish is done, working quickly, break it up into small chunks and spread 2 oz. cooked fish on each taco. Top with 2 Tablespoons each chopped lettuce and tomato, a small sprinkle of the chopped cilantro, and 1 Tablespoon salsa. Serve immediately. CCP: Hold at 140° F or higher for service.
