Easiest Way to Prepare Yum-Yum Healthy low fat baked fish tacos with “grilled” corn

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Healthy low fat baked fish tacos with “grilled” corn

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Foods made from whole grains are excellent for a fast snack. A slice of whole wheat toast, for instance is a great snack in the morning hours. When you require a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains found in white bread.

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We hope you got insight from reading it, now let's go back to healthy low fat baked fish tacos with “grilled” corn recipe. You can cook healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you achieve that.

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

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

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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