a M'Asian Taco


By Debbie K. from Baldwin Middle School, Guilford/CT.

Description

The aM'Asian Taco is a blending of two meals that are kid's favorites; tacos and lo-mein, with an added healthy twist of great tasting veggies added to it. This main dish represents America whereby many flavors, textures and colors come together to mingle, creating a superior sensation.  It is East meets South with Mexican flavors blending with Asian flavors.  

Nutrition Facts

Serving size: 1 taco

Calories305
From Fat35%
From Saturated Fat8%
From Sugar4%
Sodium491mg

Ingredients

Ingredient 6 servings 50 servings
Raw 90% lean ground turkey18 oz9.4 pounds
Shredded carrots1.5 cups12.5 cups
Bok Choy cut into bite size pieces3 cups25 cups/7 pounds
Scallions.25 cups2 cups
minced fresh garlic2 cloves2.5 oz
peeled and minced fresh ginger1 TBl2.5 oz
dry thin whole wheat spaghetti.25 pounds2 pounds
vegetable oil2 tsp.4 cup
corn starch-.5 cup
water-.5 cup
taco bowls6 bowls50 bowls
low sodium soy sauce1.8 oz15 oz
black pepper.5 tsp4 tsp

Preparation

Peel and chop garlic and ginger very fine (in a buffalo chopper or cuisinart). Dice the scallions after washing. Wash the Bok Choy and remove the end of the large white stem. Cut the rest of the Bok Choy in bite size pieces. Mix water with corn starch (if making a recipe for over 50 servings). Set aside corn starch slurry and prepared vegetables.

In a large (40 gallon) kettle, add whole grain wheat spaghetti to boiling water and cook for 5 minutes. Drain the water, chill and set aside.

Add the vegetable oil to a braising pan and bring the temperature to 350 degrees Fahrenheit, add ginger, garlic, and scallions and sweat for 2 minutes. Add ground turkey, and cook thoroughly (approximately 10 minutes). Add Bok Choy, shredded carrots and continue to cook (5 minutes). Add corn starch slurry (if recipe is for 50 or more servings). Add noodles and mix with all other ingredients. Add soy sauce and pepper to season. Place the finished lo-mein product in a hotel pan and put in warmer for serving.

Place the taco shells in a hotel pan and put in the oven at 140 degrees Fahrenheit for 5 minutes. Set up the line with taco shells and lo-mein noodles and fill the shells for serving.

This recipe is very versatile. Depending on availability of produce, the bok choy can be replaced with kale or collard greens. If no greens are available double up on the carrots.