Easy Make Recipe Healthy low fat baked fish tacos with grilled corn Savory Delicious

Without fail recipe ultimate Healthy low fat baked fish tacos with “grilled” corn easy, tasty, practical.

Good Morning every body, now you get make recipe Healthy low fat baked fish tacos with “grilled” corn with 18 ingredients and 6 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking 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 not 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 for Healthy low fat baked fish tacos with “grilled” corn #

1. Prepare : 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. Needed : baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped.

4. Prepare : a red bell pepper.

5. Prepare : frozen corn.

6. Needed : sumac.

7. Prepare : Spice rub mixture.

8. Prepare : paprika.

9. Prepare : cumin.

10. Needed : salt.

11. Needed : dried oregano.

12. Prepare : garlic powder.

13. Needed : black pepper.

14. Prepare : cayenne.

15. Needed : coriander.

16. Prepare : Olive oil (for greasing pan).

17. Prepare : Chopped tomatoes or pico de gallo as a garnish (optional).

18. Needed : Cilantro as a garnish (optional).

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

Stages 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..

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