Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, healthy low fat baked fish tacos with “grilled” corn. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Healthy low fat baked fish tacos with “grilled” corn is something that I’ve loved my whole life.
Great recipe for Healthy low fat baked fish tacos with "grilled" corn. I was craving a fish taco so I made this low fat version. It would be better with corn tortillas but I only had whole wheat flour tortillas. It uses frozen corn that you broil in the oven to mimic grilled corn.
To begin with this recipe, we have to first prepare a few components. You can cook healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
- Get 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
- Prepare 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Make ready 1/2 a red bell pepper
- Get 1/2 cup frozen corn
- Take 1/2 tsp sumac
- Prepare Spice rub mixture
- Get 1/2 teaspoon paprika
- Get 1/4 teaspoon cumin
- Prepare 1/4 teaspoon salt
- Get 1/4 teaspoon dried oregano
- Get 1/8 teaspoon garlic powder
- Get 1/8 teaspoon black pepper
- Make ready Pinch cayenne
- Make ready Pinch coriander
- Take Olive oil (for greasing pan)
- Get Chopped tomatoes or pico de gallo as a garnish (optional)
- Make ready Cilantro as a garnish (optional)
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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.
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