Kid-Friendly Fish Tacos

g07

Ingredients

    • 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)

Steps

    • 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.

Trademarks referred to herein are the properties of their respective owners.

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes and
the Epicurious app for just $5 $2.50/mo for 1 year.

SUBSCRIBE