Food Focus: Fish Taco and Burger Recipes

If the recipes in October’s “A Fine Kettle of Fish” had you on the hunt for additional K-12-appropriate seafood recipes, enjoy these taco and “burger” recipes.

Alaska Cod Taco Tango

Serves 24

Alaska Cod:

  • 3 lb. Alaska Cod fillets
  • Canola oil spray, as needed
  • Salt and pepper, to taste

Sweet & Sour Sauce:

  • 6 oz. lime juice
  • 9 oz. sugar
  • 6 Tbsp. white wine vinegar
  • 1½ oz. water
  • 1½ oz. cilantro, chopped
  • ¾ tsp. salt


  • 24 crisp taco shells
  • 18 oz. cheddar cheese, reduced fat, shredded
  • 3 oz. romaine or iceberg lettuce, shredded
  • 9 oz. carrot, shredded
  • Fruit salsa, serve on the side


Alaska Cod:
Spray baking sheet with oil. Place Alaska cod on baking sheet and spray lightly with oil. Season with salt and pepper. Roast at 400°F for about 10 minutes. Cool. When cooled, break the fish into large pieces.

Sweet & Sour Sauce:
Place all ingredients in a saucepan. Heat and stir just until sugar is dissolved. Cool.
Yield: generous ½ cup.


  • Toss the warm fish with Sweet & Sour Sauce. Place 2 oz. of fish in each taco shell.
  • Sprinkle each taco with ¾ oz. cheddar cheese. Top with 2 tsps. lettuce and 1 Tbsp. carrot.
  • Serve with fruit salsa.

Recipe courtesy of the Alaska Seafood Marketing Institute


Yield: 24 servings
Serve as soft tacos or in pre-made crispy taco shells.


  • White fish fillets (such as snapper or tilapia)—4 ½ lbs.
  • Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce—1 ½ cups
  • Corn tortillas—24
  • Shredded cabbage—6 cups
  • Pacific Rim Tartar Sauce (recipe below)—3 cups
  1. MARINATE fish in ponzu for 30 minutes. Pat dry.
  2. GRILL 3 ounces fish per serving.
  3. WARM 1 tortilla and top with 1/4 cup cabbage, the grilled fish and 2 tablespoons tartar sauce and pico de gallo.

Yield: 4 cups
A versatile sauce with a lively East-West twist

  • Mayonnaise—3 cups
  • Chopped scallions—3/4 cups
  • Kikkoman Ponzu Citrus Seasoned Dressing & Sauce—3 tablespoons
  • Minced pickled ginger—3 tablespoons
  • Toasted sesame seeds—3 tablespoons
  1. COMBINE all ingredients in a bowl.
  2. WHISK to blend thoroughly.
  3. USE as a dressing on Fusion Fish Tacos [x-ref], burgers, sandwiches and grilled or deep-fried fish.

Recipe courtesy of Kikkoman.

Tuna Melt Tacos

Yield: 24 tacos
Prepared with aged cheddar and drizzled with spicy Greek yogurt, this taco will wow young customers who love a classic tuna melt—with a twist. The best part is that it comes together in minutes.


  • Canned albacore tuna, packed in water, drained—30 oz.
  • Mayonnaise—1 ½ cups
  • Minced onion—1/2 cup plus 1 Tbsp.
  • Minced celery—3/4 cup
  • Ground black pepper—1/2 tsp.
  • Lemon juice—2 Tbsp.
  • Sharp cheddar cheese, grated—4 ½ cups
  • Greek yogurt—1 ½ cups
  • Cholula Hot Sauce Original—5 Tbsp.
  • 6-in. corn or flour tortillas—24


  1. Preheat the oven to 400°F.
  2. In a bowl, mix together the tuna, mayonnaise, onion, celery, pepper and lemon juice. Set aside.
  3. In a separate bowl, combine the yogurt and hot sauce. Set aside. (This sauce can be made up to a day in advance, covered and refrigerated.)
  4. Place the tortillas on a baking sheet, making sure none overlap. Place 2.4 oz. or ¼ cup of tuna salad on each tortilla and spread it evenly toward the edge. Sprinkle 3 tablespoons of cheese atop each tuna-salad taco. Place the baking sheet in the oven and bake for about 5 minutes or until the cheese is melted and the tuna salad is hot.
  5. Remove the tortillas from the baking sheet and, using a spoon, drizzle slightly more than 1 tablespoon of spicy Greek yogurt over the melted cheese. Serve warm.

Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Kendall College School of Culinary Arts, Chicago, and vice president, Laureate Universities International Center of Excellence in Culinary Arts, Baltimore.

Sole “Burgers”

YIELD: 24 servings (2 sliders per serving)
PER SERVING: 257 cal., 11 g pro., 30 g carb., 2 g fiber, 11 g fat, 1 g sat. fat, 31 mg chol., 757 mg sod., 49 mg ca.


  • Breadcrumbs—4 1/2 cups
  • Salt—3 tsps.
  • Basil, dried—1 1/2 tsps.
  • Sole fillets, cut in 2-in. portions—6 lbs.
  • Canola or olive oil spray—as needed
  • Hamburger buns, split*—48
  • Romaine lettuce—48 pieces
  • Tomatoes—6


  • Mayonnaise—4 1/2 cups
  • Basil, fresh—3 cups
  • Lemons—6
  • Lemon juice, fresh—12 Tbsps.
  • Capers—12 Tbsps.
  • Sea salt—1 1/2 tsps.


  1. Julienne the fresh basil. Zest the lemon. Coarsely chop the capers. Slice each tomato into quarters.
  2. To prepare the “burgers”: In a bowl, mix the breadcrumbs, salt and dried basil together. Press the breadcrumb mixture onto each sole fillet. Chill the fillets on a parchment-lined tray for 30-60 minutes.
  3. Cook the sole in a lightly oiled nonstick pan over medium-high heat until golden brown and opaque throughout. When done, cut the fillets into 2-oz. portions.
  4. To prepare the aioli: In a small bowl, whisk together the mayonnaise, fresh basil, lemon zest, lemon juice, capers and sea salt. Set aside.
  5. Toast the split hamburger buns.
  6. For each serving: Spread approximately 1 Tbsp. of the basil-mayo aioli on the cut sides of each bun. On each bottom half, place one piece of lettuce and one quarter slice of tomato. Top with the 2-oz. portion of fish, then close with the bun top.

Photo, recipe & recipe analysis: Alaska Seafood Marketing Institute,

*Notes: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. The hamburger buns may be substituted with mini dinner rolls, ~2-2 1/2 in. in diameter.

Kitchen Wisdom Says...

  • We did not have sole available, so we used a pollock product in its place.
  • Instead of the aioli called for in this recipe, we used a honey mustard yogurt sauce. We had many positive responses about the combination.
  • If you have issues with cost, time or equipment, use bottled lemon juice instead of zesting the lemon.

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