Hello everybody, I hope you are having an amazing 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. For mine, I am going to make it a little bit tasty. This will be really delicious.
Healthy low fat baked fish tacos with “grilled” corn is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Healthy low fat baked fish tacos with “grilled” corn is something which I have loved my entire life.
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.
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:
- Prepare 2 corn tortillas or 1 flour tortilla (organic preferred)
- Make ready 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
- Make ready 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Make ready 1/2 a red bell pepper
- Make ready 1/2 cup frozen corn
- Make ready 1/2 tsp sumac
- Prepare Spice rub mixture
- Get 1/2 teaspoon paprika
- Make ready 1/4 teaspoon cumin
- Prepare 1/4 teaspoon salt
- Get 1/4 teaspoon dried oregano
- Take 1/8 teaspoon garlic powder
- Get 1/8 teaspoon black pepper
- Take Pinch cayenne
- Get Pinch coriander
- Prepare Olive oil (for greasing pan)
- Prepare Chopped tomatoes or pico de gallo as a garnish (optional)
- Prepare Cilantro as a garnish (optional)
Flaky grilled salmon, often touted as a superfood fish thanks to its low mercury and high fatty-acid content, serves as the base for these non-traditional Mexico meets Vietnam in this Southeast Asian twist on tacos, where corn tortillas are stuffed with the classic ingredients of a tofu Banh Mi sandwich. 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.
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.
These tasty grilled fish tacos are made with creamy lime dressing, crisp veggie toppings & shredded Cabot cheese. 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.
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