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Lime Chicken Soft Tacos (Fajita Strips)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 223 00
LIME CHICKEN SOFT TACOS (FAJITA STRIPS)
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
318 cal
36 g
31 g
6g
66 mg
854 mg
154 mg
Ingredient
Weight
Measure
Issue
JUICE,LIME
1-1/4 lbs
2-1/2 cup
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
2-1/3 oz
1/4 cup
GARLIC POWDER
2 oz
1/4 cup 3 tbsp
ONION POWDER
7/8 oz
1/4 cup
PEPPER,BLACK,GROUND
5/8 oz
2-2/3 tbsp
OREGANO,CRUSHED
1-1/4 oz
1/2 cup
CHICKEN,FAJITA STRIPS
23 lbs
12-1/2 lbs
12-3/4 lbs
TOMATOES,FRESH
ONIONS,GREEN,FRESH,CHOPPED
1-3/8 lbs
1 qts 2-1/4 cup
1-1/2 lbs
12-3/8 lbs
100 each
TORTILLAS,WHEAT,10 INCH
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED
1-1/2 lbs
1 qts 2-1/4 cup
SALSA
3 qts 1 cup
Method
1 Combine lime juice, sugar, salt garlic powder, onion powder, pepper and oregano. Stir well to blend.
2 Pour mixture over chicken strips. Mix thoroughly to evenly distribute seasonings around all surfaces of chicken. Cover. Marinate
under refrigeration at 41 F. or lower for 45 minutes for use in Step 5.
3 Dice tomatoes. Combine tomatoes and green onions.
4 Wrap tortillas in foil; place in warm oven (150 F.) or in a warmer for 15 minutes or until pliable.
5 Lightly spray griddle with cooking spray. Grill chicken strips 5-7 minutes or until lightly browned while tossing intermittenly;
lightly spray chicken with cooking spray as needed. CCP: Internal temperature must register 165 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (2 oz), 1 tablespoon Monterey Jack cheese and 4 tablespoons tomato/green onion mixture into each
tortilla. If desired, top each tortilla with salsa.
7 Roll tortilla; wrap in foil. CCP: Serve immediately or hold for service at 140 F. or higher.



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Lime Chicken Soft Tacos (Fajita Strips)

Yield: 100 Portion: 7 Ounces
Calories: 318 cal
Carbohydrates: 36 g
Protein: 31 g
Fat: 6g
Cholesterol: 66 mg
Sodium: 854 mg
Calcium: 154 mg

Ingredient Weight Measure Issue
JUICE,LIME 1-1/4 lbs 2-1/2 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 2-1/3 oz 1/4 cup
GARLIC POWDER 2 oz 1/4 cup 3 tbsp
ONION POWDER 7/8 oz 1/4 cup
PEPPER,BLACK,GROUND 5/8 oz 2-2/3 tbsp
OREGANO,CRUSHED 1-1/4 oz 1/2 cup
CHICKEN,FAJITA STRIPS 23 lbs
TOMATOES,FRESH 12-1/2 lbs 12-3/4 lbs
ONIONS,GREEN,FRESH,CHOPPED 1-3/8 lbs 1 qts 2-1/4 cup 1-1/2 lbs
TORTILLAS,WHEAT,10 INCH 12-3/8 lbs 100 each
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED 1-1/2 lbs 1 qts 2-1/4 cup
SALSA 3 qts 1 cup

Method:
1 Combine lime juice, sugar, salt garlic powder, onion powder, pepper and oregano. Stir well to blend.
2 Pour mixture over chicken strips. Mix thoroughly to evenly distribute seasonings around all surfaces of chicken. Cover. Marinate
under refrigeration at 41 F. or lower for 45 minutes for use in Step 5.
3 Dice tomatoes. Combine tomatoes and green onions.
4 Wrap tortillas in foil; place in warm oven (150 F.) or in a warmer for 15 minutes or until pliable.
5 Lightly spray griddle with cooking spray. Grill chicken strips 5-7 minutes or until lightly browned while tossing intermittenly;
lightly spray chicken with cooking spray as needed. CCP: Internal temperature must register 165 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (2 oz), 1 tablespoon Monterey Jack cheese and 4 tablespoons tomato/green onion mixture into each
tortilla. If desired, top each tortilla with salsa.
7 Roll tortilla; wrap in foil. CCP: Serve immediately or hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/lime_chicken_soft_tacos_fajita_strips.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence