Recipe of Ultimate Healthy low fat baked fish tacos with “grilled” corn

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Healthy low fat baked fish tacos with "grilled" corn - Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, healthy low fat baked fish tacos with "grilled" corn. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Set mat on tray on top shelf of oven. Coat bottom of pan with a little olive oil and add fish. AMAZING and healthy Grilled Fish Tacos recipe loaded with all the best toppings, including cabbage, pico de gallo and a Fish tacos, especially, taste Today, I will show you a way to make a special dish, healthy low fat baked fish tacos with "grilled" corn.

To begin with this particular recipe, we have to first prepare a few ingredients. You might have Healthy low fat baked fish tacos with "grilled" corn using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Healthy low fat baked fish tacos with "grilled" corn

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