Halibut Tacos with Creamy Corn and Tomato Slaw

Halibut Tacos with Creamy Corn and Tomato Slaw

Makes 6 tacos
The fresh corn slaw in these tacos is a tasty way to get healthy raw veggies into a meal. To feel confident that you're making a difference for the oceans, choose halibut (or harpoon-caught swordfish, when available) from a Marine Stewardship Council-certified sustainable fishery.
  • 3/4 pound boneless, skin-on halibut fillet, halved crosswise 

  • 2 teaspoons expeller-pressed canola oil or extra-virgin olive oil 

  • 1/4 teaspoon 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
You must be signed in to use shopping lists. Sign in or create account
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, (6g 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.

Recipe Discussion