Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, healthy low fat baked fish tacos with “grilled” corn. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Grilled Fish Tacos These tacos are great whether grilled outdoors or pan grilled inside. I added some chopped sweet onion chopped fresno chile and sweet red pepper to the slaw for more veggies and crunch. Even my hubby who loves everything real spicy didn't feel the need to add any salsa-it. I like a blend of corn and flour!
Healthy low fat baked fish tacos with “grilled” corn is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Healthy low fat baked fish tacos with “grilled” corn is something which I’ve loved my whole life.
To begin with this recipe, we must 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 cook that.
The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
- Get corn tortillas or 1 flour tortilla (organic preferred)
- Make ready serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
- Take baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Get a red bell pepper
- Get frozen corn
- Take sumac
- Get Spice rub mixture
- Prepare paprika
- Prepare cumin
- Prepare salt
- Prepare dried oregano
- Make ready garlic powder
- Take black pepper
- Prepare cayenne
- Take coriander
- Prepare Olive oil (for greasing pan)
- Get Chopped tomatoes or pico de gallo as a garnish (optional)
- Prepare Cilantro as a garnish (optional)
Don't skip the olive oil, either; including some healthy fat helps increase the absorption of. AMAZING and healthy Grilled Fish Tacos recipe loaded with all the best toppings, including cabbage, pico de gallo and a Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas. I'm urging you, almost begging you, to please use corn tortillas and not flour tortillas for. Fish tacos typically are made with corn tortillas instead of flour, but you can also use small flour tortillas.
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.
I'm urging you, almost begging you, to please use corn tortillas and not flour tortillas for. Fish tacos typically are made with corn tortillas instead of flour, but you can also use small flour tortillas. Top these flavorful fish tacos with any of your favorite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh cilantro. Assemble tacos in tortillas with fish, cabbage and chili mayo; serve with corn and lime wedges. Women's Health may earn corn tortillas, lightly charred.
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