Healthy low fat baked fish tacos with “grilled” corn.
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, healthy low fat baked fish tacos with “grilled” corn. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Healthy low fat baked fish tacos with “grilled” corn is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it's quick, it tastes yummy. They're nice and they look wonderful. Healthy low fat baked fish tacos with “grilled” corn is something that I've loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
- {Make ready 2 of corn tortillas or 1 flour tortilla (organic preferred).
- {Prepare 1 of serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen.
- {Prepare 1 of baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped.
- {Prepare 1/2 of a red bell pepper.
- {Take 1/2 cup of frozen corn.
- {Take 1/2 tsp of sumac.
- {Prepare of Spice rub mixture.
- {Make ready 1/2 teaspoon of paprika.
- {Get 1/4 teaspoon of cumin.
- {Make ready 1/4 teaspoon of salt.
- {Prepare 1/4 teaspoon of dried oregano.
- {Take 1/8 teaspoon of garlic powder.
- {Make ready 1/8 teaspoon of black pepper.
- {Prepare Pinch of cayenne.
- {Get Pinch of coriander.
- {Make ready of Olive oil (for greasing pan).
- {Make ready of Chopped tomatoes or pico de gallo as a garnish (optional).
- {Make ready of Cilantro as a garnish (optional).
Steps to make Healthy low fat baked fish tacos with “grilled” corn:
- Preheat oven to 450 F on broil. Spread corn on a silicone mat (make sure your mat is rated for 450 degrees). Set mat on tray on top shelf of oven. Broil for 10-12 minutes or to desired doneness. In my oven this takes 12 minutes but keep an eye on it..
- Chop bok choy (or cabbage) and red peppers. Add some water to a pan and turn on medium heat. Add veggies and lightly season with salt, paprika, and cumin. Saute until water has evaporated and veggies have reached desired doneness and caramelization. If water disappears before they’re done, add some more water or put a lid on the pan to finish cooking..
- After removing corn, set oven to bake at 425 F..
- Rinse and pat dry fish. Rub with spice mixture. Finally, coat both sides with sumac..
- Coat bottom of pan with a little olive oil and add fish. Bake for 6 minutes per 1/2 inch thickness. It should flake easily at the thickest point, and the internal temperature should be 140 F..
- Plate and enjoy. Top with chopped tomatoes or pico de gallo..
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