Fish Taco with Cabbage and Sauce

Nutrition Facts

Serving Size 1 TACO

Calories 230

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 4.3g

Sat. Fat 2.2g

- - -%

Trans Fat 0g

Cholesterol 44.5mg

- - -%

Sodium 427.1mg

19%

Amount/Serving

%DV*

Tot. Carb. 26.7g

Dietary Fiber 13.4g

39%

Sugars 1.2g

Includes 0g Added Sugars

Protein 18.3g

Vitamin D - 0.5mcg - 0%

Calcium - 85.5mg - 9%

Iron - 0.9mg - 11%

Potassium - 349mg - 7%

INGREDIENTS: Beer Battered Fish (COD LOIN (ingredients: pacific cod contains: fish (pacific cod)), Beer Batter for Fish (BEER (malted barley, cereal grains, choicest hops, no addititives or preservatives.), SELF-RISING FLOUR (enriched bleached wheat flour (contains bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), leavening (contains sodium aluminum phosphate, sodium bicarbonate, monocalcium phosphate), salt, calcium sulfate. contains: wheat), WHITE RICE FLOUR (rice flour ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER)), FLOUR TORTILLA (enriched bleached flour (wheat starch, niacin, reduced iron, thiamin mononitrate, riboflavin, and folic acid), water, vegetable shortening (contains one or more of the following: palm oil and/or corn oil); contains 2% or less of the following: salt, aluminum free leavining (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), wheat protein preservatives (calcium propionate, sorbic acid), dough conditioner (fumaric acid, gum blend, lecithin, mono and diglycerides, sodium metabisulphite). contains: wheat and soy ), Cabbage, Carrot, & Cilantro Mix (FRESH GREEN CABBAGE, CARROTS MATCHSTICK, SHREDDED RED CABBAGE, CILANTRO), Fish Taco Cilantro Sauce (SOUR CREAM (cultured cream (milk), enzyme contains: milk), FRESH GREEN ONIONS, LIMES, CILANTRO, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER)

ALLERGENS: Milk, Fish, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.