Fish Tacos

Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.

  • Servings: 4
Fish Tacos

Source: Martha Stewart Kids, Early Summer


  • 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)


  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.

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

  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.

  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.

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


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