|20 min||15 min||4|
|1/4 cup||Bread crumbs, whole wheat|
|1/4 cup||Cornmeal (yellow)|
|1 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||Egg|
|1/4 cup||Partly skimmed milk, lactose free, 2% M.F.|
|1/4 cup||Olive oil|
|1/2 tbsp||Olive oil|
|1 medium pepper(s)||Red bell pepper (seeds and ribs removed, cut into 1/8-inch thick strips)|
|1 head||Lettuce, romaine|
|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, and lettuce among tortillas. Serve with 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!