Kid-Friendly Fish Tacos

Kid-Friendly Fish Tacos
Photo: Dana Gallagher

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


  • ¼ cup plain breadcrumbs

  • ¼ cup yellow cornmeal

  • 1 ½ teaspoons salt

  • ¼ teaspoon freshly ground pepper

  • 8 flour tortillas (6 inches in diameter)

  • ¾ pound flounder or sole fillets, cut into 1-inch-wide strips

  • 2 large eggs, beaten with ¼ cup milk

  • ¼ cup plus 1 tablespoon olive oil

  • 1 red bell pepper, seeds and ribs removed, cut into ⅛-inch-thick strips

  • ½ 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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