Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, healthy low fat baked fish tacos with “grilled” corn. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
These Fish Tacos are so good that you'll likely even find seafood haters loving them! You get deliciously seasoned, tender and flaky fish pieces layered over hearty corn tortillas along with the best tacos toppings, and it's all finished with a rich and creamy fish tacos sauce. 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.
Healthy low fat baked fish tacos with “grilled” corn is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Healthy low fat baked fish tacos with “grilled” corn is something which I’ve loved my whole life.
To begin 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 cook that.
The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
- Take 2 corn tortillas or 1 flour tortilla (organic preferred)
- Take 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
- Take 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Make ready 1/2 a red bell pepper
- Prepare 1/2 cup frozen corn
- Prepare 1/2 tsp sumac
- Make ready Spice rub mixture
- Make ready 1/2 teaspoon paprika
- Make ready 1/4 teaspoon cumin
- Get 1/4 teaspoon salt
- Take 1/4 teaspoon dried oregano
- Prepare 1/8 teaspoon garlic powder
- Make ready 1/8 teaspoon black pepper
- Get Pinch cayenne
- Get Pinch coriander
- Make ready Olive oil (for greasing pan)
- Take Chopped tomatoes or pico de gallo as a garnish (optional)
- Prepare Cilantro as a garnish (optional)
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. These tasty grilled fish tacos are made with creamy lime dressing, crisp veggie toppings & shredded Cabot cheese.
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.
Try this healthy fish taco recipe tonight! If you're planning to grill up a fiesta feast, look no further than these grilled fish tacos. A dish that is high in protein and low in fat, grilled fish. 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.
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