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18 ingredients, 6 steps, cooking Healthy low fat baked fish tacos with “grilled” corn

Hi every body, at this time you can make recipe Healthy low fat baked fish tacos with “grilled” corn with 18 ingredients and 6 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Healthy low fat baked fish tacos with “grilled” corn.

Ingredients all Healthy low fat baked fish tacos with “grilled” corn

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

If all ingredients Healthy low fat baked fish tacos with “grilled” corn it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking 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.
   
7. Finish and Enjoy.

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