Kid-Friendly Fish Tacos


    • 1/4 cup plain breadcrumbs
    • 1/4 cup yellow cornmeal
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon freshly ground pepper
    • 8 flour tortillas (6 inches in diameter)
    • 3/4 pound flounder or sole fillets, cut into 1-inch-wide strips
    • 2 large eggs, beaten with 1/4 cup milk
    • 1/4 cup plus 1 tablespoon olive oil
    • 1 red bell pepper, seeds and ribs removed, cut into 1/8-inch-thick strips
    • 1/2 medium head green-leaf lettuce
    • Lime wedges, for serving (optional)


  • Step 1

    Preheat oven to 300 degrees. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside. Arrange tortillas on a baking sheet in overlapping rows; set aside.

  • Step 2

    Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate.

  • Step 3

    Heat 1/4 cup oil in a large skillet until hot but not smoking. Fry fish strips until golden, about 1 minute per side. Transfer fish to baking sheet with tortillas; keep warm in oven.

  • Step 4

    Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes.

  • Step 5

    Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired.


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