Step-by-Step Guide to Make Favorite Healthy low fat baked fish tacos with “grilled” corn

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, healthy low fat baked fish tacos with “grilled” corn. One of my favorites food recipes. For mine, 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 favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Healthy low fat baked fish tacos with “grilled” corn is something which I’ve loved my whole life.

I like a blend of corn and flour! Then quickly assemble the grilled fish tacos, adding avocado or grilled onions if you like. 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.

To begin with this recipe, we must 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 that.

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

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

I'm urging you, almost begging you, to please use corn tortillas and not flour tortillas for. This simple taco bar features firm, mild fish (such as tilapia) that's been coated in crushed corn chips and baked in the oven for an irresistible crunch. Grilled Corn and Fish Tacos Recipe. Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico.

Instructions 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.

Grilled Corn and Fish Tacos Recipe. Grilled Scallop Tacos with Smashed Avocado and Charred Corn Pico. 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. Assemble tacos in tortillas with fish, cabbage and chili mayo; serve with corn and lime wedges.

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