Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, healthy low fat baked fish tacos with “grilled” corn. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Healthy low fat baked fish tacos with “grilled” corn is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Healthy low fat baked fish tacos with “grilled” corn is something that I have loved my entire life. They are fine and they look fantastic.
AMAZING and healthy Grilled Fish Tacos recipe loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or I like to serve my fish tacos on two street taco size white corn tortillas, but the regular size will also work great. Cook the corn tortillas on your grill. Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your daily values may be higher or lower depending on your calorie needs.
To begin with this recipe, we must first prepare a few components. You can have healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
- Take corn tortillas or 1 flour tortilla (organic preferred)
- Take serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
- Prepare baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Prepare a red bell pepper
- Take frozen corn
- Prepare sumac
- Get Spice rub mixture
- Prepare paprika
- Take cumin
- Take salt
- Prepare dried oregano
- Take garlic powder
- Prepare black pepper
- Make ready cayenne
- Get coriander
- Get Olive oil (for greasing pan)
- Get Chopped tomatoes or pico de gallo as a garnish (optional)
- Take Cilantro as a garnish (optional)
Then quickly assemble the grilled fish tacos, adding avocado or grilled onions if you like. 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. This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn.
Instructions 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.
Top these flavorful fish tacos with any of your favorite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh cilantro. This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn. They're low calorie, but still full of protein and healthy fats so they'll keep you nice and full! Assemble tacos in tortillas with fish, cabbage and chili mayo; serve with corn and lime wedges. Try this healthy fish taco recipe tonight!
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