Halibut Tacos with Creamy Corn and Cabbage Slaw

Halibut Tacos with Creamy Corn and Cabbage Slaw

Makes 6 tacos

The fresh corn and cabbage slaw in these tacos is a tasty way to get healthful raw veggies into a meal.

  • 3/4 pound boneless, skin-on halibut fillet, halved crosswise 

  • 2 teaspoons canola oil or extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups shredded green cabbage
  • 3/4 cup chopped fresh tomatoes
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 2 ears corn, kernels removed
  • 6 whole wheat tortillas, warmed
  • 1/3 cup mild salsa
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Brush halibut all over with oil; season with salt and pepper. Cook in a large skillet (or on the grill) over medium heat, flipping once, until golden brown and cooked through, about 10 minutes. Meanwhile, in a large bowl, toss together cabbage, tomatoes, mayonnaise, lime juice and corn to make a slaw. Remove and discard skin from halibut and then flake into bite-size pieces. Fill tortillas with slaw and fish. Serve with salsa.

Nutritional Info: 
Per Serving: Serving size: 1 taco, 300 calories (90 from fat), 10g total fat, 1g saturated fat, 20mg cholesterol, 54mg sodium, 36g carbohydrates, (6 g dietary fiber, 7g sugar), 17g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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