Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, healthy low fat baked fish tacos with “grilled” corn. It is one of my favorites food recipes. For mine, I will 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 popular of recent trending foods on earth. It is appreciated by millions daily. 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 whole life.

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

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.

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