|20 min||15 min||4|
|1/4 cup||Bread crumbs, whole wheat|
|1/4 cup||Cornmeal (yellow)|
|1 dash||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||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.
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!