Healthy low fat baked fish tacos with “grilled” corn. Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your daily values may be higher or lower depending on your calorie needs. Reviews for: Photos of Fiery Fish Tacos with Crunchy Corn Salsa.
You can have Healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Healthy low fat baked fish tacos with “grilled” corn
- Prepare 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.
- You need 1 of baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped.
- You need 1/2 of a red bell pepper.
- It’s 1/2 cup of frozen corn.
- Prepare 1/2 tsp of sumac.
- It’s of Spice rub mixture.
- Prepare 1/2 teaspoon of paprika.
- Prepare 1/4 teaspoon of cumin.
- It’s 1/4 teaspoon of salt.
- It’s 1/4 teaspoon of dried oregano.
- Prepare 1/8 teaspoon of garlic powder.
- You need 1/8 teaspoon of black pepper.
- It’s Pinch of cayenne.
- Prepare Pinch of coriander.
- It’s of Olive oil (for greasing pan).
- It’s of Chopped tomatoes or pico de gallo as a garnish (optional).
- Prepare of Cilantro as a garnish (optional).
Cook the corn tortillas on your grill. Flaky grilled salmon, often touted as a superfood fish thanks to its low mercury and high fatty-acid content, serves as the base for these non-traditional Mexico meets Vietnam in this Southeast Asian twist on tacos, where corn tortillas are stuffed with the classic ingredients of a tofu Banh Mi sandwich. Try this healthy fish taco recipe tonight! A dish that is high in protein and low in fat, grilled fish tacos are always a heavy dose of deliciousness.
Healthy low fat baked fish tacos with “grilled” corn step by step
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..
Grilled Tilapia Fillets in Corn Husks with Cheddar. This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. 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.
