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.
These Fish Tacos are so good that you'll likely even find seafood haters loving them!
You get deliciously seasoned, tender and flaky fish pieces layered over hearty corn tortillas along with the best tacos toppings, and it's all finished with a rich and creamy fish tacos sauce.
Fish tacos typically are made with corn tortillas instead of flour, but you can also use small flour tortillas.
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.
- Prepare 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.
- 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.
- You need 1/4 teaspoon of salt.
- Prepare 1/4 teaspoon of dried oregano.
- Prepare 1/8 teaspoon of garlic powder.
- Prepare 1/8 teaspoon of black pepper.
- Prepare Pinch of cayenne.
- Prepare Pinch of coriander.
- Prepare of Olive oil (for greasing pan).
- Prepare of Chopped tomatoes or pico de gallo as a garnish (optional).
- Prepare of Cilantro as a garnish (optional).
Top these flavorful fish tacos with any of your favorite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh cilantro. 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 extremely juicy and flavorful with quick mango salsa and any firm white fish like Grilled fish tacos… Show me a person who doesn't love tacos and we will check if he is a human. 🙂.
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 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. Even my hubby who loves everything real spicy didn't feel the need to add any salsa-it. They're low calorie, but still full of protein and healthy fats so they'll keep you nice and full! These Asian-style Grilled Fish Tacos are fresh, healthy and bursting with flavor!
