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

Before you jump to Healthy low fat baked fish tacos with “grilled” corn recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family must start making changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not that difficult. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to healthy low fat baked fish tacos with “grilled” corn recipe. You can have healthy low fat baked fish tacos with “grilled” corn using 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Healthy low fat baked fish tacos with “grilled” corn:
  1. Use 2 corn tortillas or 1 flour tortilla (organic preferred)
  2. You need 1 serving of cod or another white fish (approximately 3 oz), defrosted if previously frozen
  3. You need 1 baby bok choy or half a regular bok choy or equivalent amount of cabbage, chopped
  4. Prepare 1/2 a red bell pepper
  5. Provide 1/2 cup frozen corn
  6. Provide 1/2 tsp sumac
  7. Get Spice rub mixture
  8. Prepare 1/2 teaspoon paprika
  9. Get 1/4 teaspoon cumin
  10. Take 1/4 teaspoon salt
  11. Use 1/4 teaspoon dried oregano
  12. Take 1/8 teaspoon garlic powder
  13. Use 1/8 teaspoon black pepper
  14. Take Pinch cayenne
  15. Get Pinch coriander
  16. Provide Olive oil (for greasing pan)
  17. You need Chopped tomatoes or pico de gallo as a garnish (optional)
  18. Provide Cilantro as a garnish (optional)
Instructions to make 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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