Halibut Tacos with Creamy Corn and Cabbage Slaw
Makes 6 tacos
Time 20 min
The fresh corn and cabbage slaw in these tacos is a tasty way to get healthful raw veggies into a meal.
Special Diets:
Ingredients
- 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
- 2 Roma tomatoes, chopped
- 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.
Nutritional Info:
Per serving: 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.
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.
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Ingredients
- 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
- 2 Roma tomatoes, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 2 ears corn, kernels removed
- 6 whole wheat tortillas, warmed
- 1/3 cup mild salsa