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.
Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate.
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.
Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes.
Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired.
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