How to Make Tasty Healthy low fat baked fish tacos with “grilled” corn

Healthy low fat baked fish tacos with “grilled” corn. 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. A healthy low carb grilled fish taco with homemade slaw that's flaky, spicy, and delicious?

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. You can have Healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you cook it.

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

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

Your daily value may be higher or lower depending on your calorie needs. Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. A grilled fish taco is a beautiful thing to eat.

Healthy low fat baked fish tacos with “grilled” corn instructions

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..

San Diego and Baja California are where they originated. Although the classic Baja fish tacos are fried, the grilled ones really stand out and are much lighter. This recipe is excerpted from Barbecue Nation. Fish tacos typically are made with corn tortillas instead of flour, but you can also use small flour tortillas. Top these flavorful fish tacos with any of your favorite condiments: shredded lettuce or cabbage, chopped tomatoes, onions, cucumbers, avocados or fresh.