Healthy low fat baked fish tacos with “grilled” corn. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions. Rather than making the salsa from scratch, we save time by mixing store-bought salsa with juicy pineapple, crisp bell pepper, and fragrant cilantro. It all comes together quickly while the fish is grilling.

These low-fat tilapia tacos feature corn tortillas filled with tender pieces of sautéed fish, grilled onion,grilled bell pepper and sliced jalapeño pepper. Slice the onion just before placing it on the grill. If given time to set, the onion rings will begin to separate and will not have good grill marks. You can cook Healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you cook that.

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

Prepare 2 of corn tortillas or 1 flour tortilla (organic preferred).
You need 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.
It's 1/2 of a red bell pepper.
It's 1/2 cup of frozen corn.
It's 1/2 tsp of sumac.
You need of Spice rub mixture.
It's 1/2 teaspoon of paprika.
It's 1/4 teaspoon of cumin.
Prepare 1/4 teaspoon of salt.
It's 1/4 teaspoon of dried oregano.
You need 1/8 teaspoon of garlic powder.
It's 1/8 teaspoon of black pepper.
You need Pinch of cayenne.
Prepare Pinch of coriander.
Prepare 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).

Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. 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.

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

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..

How to cook cod for fish tacos. Add cod, tossing until evenly coated. Heat grill or grill pan to medium high. Season fish with canola oil, lime juice, salt and pepper. A personal spin on baked cod fish tacos.