Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, healthy low fat baked fish tacos with “grilled” corn. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat.
Healthy low fat baked fish tacos with “grilled” corn is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Healthy low fat baked fish tacos with “grilled” corn is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
- Prepare 2 corn tortillas or 1 flour tortilla (organic preferred)
- Get 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
- Prepare 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
- Get 1/2 a red bell pepper
- Take 1/2 cup frozen corn
- Get 1/2 tsp sumac
- Take Spice rub mixture
- Take 1/2 teaspoon paprika
- Prepare 1/4 teaspoon cumin
- Take 1/4 teaspoon salt
- Make ready 1/4 teaspoon dried oregano
- Get 1/8 teaspoon garlic powder
- Prepare 1/8 teaspoon black pepper
- Prepare Pinch cayenne
- Take Pinch coriander
- Prepare Olive oil (for greasing pan)
- Make ready Chopped tomatoes or pico de gallo as a garnish (optional)
- Take Cilantro as a garnish (optional)
Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth. Set aside until ready to use. To Make The Cilantro Lime Slaw: Follow the directions here.
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.
Spread the panko out in an even layer on a medium baking sheet*. Best fish for fish tacos: Here I used wild cod fish fillets, but any flaky white fish can be used here. Try snapper or mahi mahi fillets. How to cook cod for fish tacos. Since there's no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char.
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