| 15 | 35 | 398 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 4 |
| 1/4 cup | Bread crumbs, whole wheat |
| 1/4 cup | Cornmeal (yellow) |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 8 small tortilla(s) | Tortilla, corn |
| 341 gm | Flounder (fillet, cut into 1-inch wide strips, or white fish of choice) |
| 2 large | Egg |
| 1/4 cup | Partly skimmed milk, lactose free, 2% M.F. |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1/2 tbsp | Olive Oil, Extra Virgin |
| 1 medium pepper(s) | Red bell pepper (seeds and ribs removed, cut into 1/8-inch thick strips) |
| 1/4 cup | Pico de gallo |
| 1 head | Lettuce, romaine |
| 1 cup | Cherry Tomatoes (cut into quarters) |
| 1 fruit | Lime (cut into wedges, for serving) |
Step 1: Preheat oven to 300°F. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside.
Step 2: Arrange tortillas on a baking sheet in overlapping rows; set aside.
Step 3: Beat eggs and milk together in a small bowl. Dip fish strips into the egg mixture, then coat them with the breadcrumb mixture. Transfer to a plate.
Step 4: 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 and keep warm in the oven.
Step 5: Heat remaining oil in a saute pan until hot, but not smoking. Add bell pepper, cook, stirring occasionally, until tender, about 4 minutes.
Step 6: Divide the fish, bell peppers, tomatoes, and lettuce among tortillas. Serve topped with pico de gallo, lime wedges, and tartar sauce, if desired.
Tip:
Let the kids personalize their own taco by laying out a variety of toppings in small bowls on the kitchen table; they can build their own taco how they like it and maybe even try something new!
| Fruit | 0.3 |
| Grain | 1.3 |
| Meat | 0.9 |
| Meat Alternative | 0.3 |
| Vegetables | 3.6 |
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