How to Make Super Quick Homemade Healthy low fat baked fish tacos with “grilled” corn

Hey everyone, it is me, Dave, welcome to our recipe site. 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 food recipes. This time, I’m gonna make it a little bit unique. 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’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Healthy low fat baked fish tacos with “grilled” corn is something which I have loved my entire life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:

1. Prepare 2 corn tortillas or 1 flour tortilla (organic preferred)
2. Make ready 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
3. Take 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
4. Take 1/2 a red bell pepper
5. Get 1/2 cup frozen corn
6. Make ready 1/2 tsp sumac
7. Take Spice rub mixture
8. Make ready 1/2 teaspoon paprika
9. Take 1/4 teaspoon cumin
10. Prepare 1/4 teaspoon salt
11. Make ready 1/4 teaspoon dried oregano
12. Get 1/8 teaspoon garlic powder
13. Make ready 1/8 teaspoon black pepper
14. Get Pinch cayenne
15. Take Pinch coriander
16. Get Olive oil (for greasing pan)
17. Make ready Chopped tomatoes or pico de gallo as a garnish (optional)
18. Make ready Cilantro as a garnish (optional)

Steps to make Healthy low fat baked fish tacos with “grilled” corn:

1. 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.
2. 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.
3. After removing corn, set oven to bake at 425 F.
4. Rinse and pat dry fish. Rub with spice mixture. Finally, coat both sides with sumac.
5. 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.
6. Plate and enjoy. Top with chopped tomatoes or pico de gallo.

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