Halibut Tacos with Creamy Corn and Tomato Slaw
From Whole Foods MarketMakes 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. The little bit you need to make this recipe so delicious is worth the money and casts your vote for a long-term supply of wild seafood.
Ingredients
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
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
Method
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.
