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Healthy low fat baked fish tacos with “grilled” corn
Healthy low fat baked fish tacos with “grilled” corn

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We hope you got insight from reading it, now let’s go back to healthy low fat baked fish tacos with “grilled” corn recipe. To make healthy low fat baked fish tacos with “grilled” corn you need 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Healthy low fat baked fish tacos with “grilled” corn:
  1. Get 2 corn tortillas or 1 flour tortilla (organic preferred)
  2. Use 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
  3. You need 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
  4. Use 1/2 a red bell pepper
  5. Get 1/2 cup frozen corn
  6. Get 1/2 tsp sumac
  7. Get Spice rub mixture
  8. Take 1/2 teaspoon paprika
  9. You need 1/4 teaspoon cumin
  10. Use 1/4 teaspoon salt
  11. Provide 1/4 teaspoon dried oregano
  12. Take 1/8 teaspoon garlic powder
  13. Take 1/8 teaspoon black pepper
  14. Provide Pinch cayenne
  15. Use Pinch coriander
  16. You need Olive oil (for greasing pan)
  17. You need Chopped tomatoes or pico de gallo as a garnish (optional)
  18. You need Cilantro as a garnish (optional)
Instructions to make Healthy low fat baked fish tacos with “grilled” corn:
  1. 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.
  2. 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.
  3. After removing corn, set oven to bake at 425 F.
  4. Rinse and pat dry fish. Rub with spice mixture. Finally, coat both sides with sumac.
  5. 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.
  6. Plate and enjoy. Top with chopped tomatoes or pico de gallo.

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