Halibut Tacos with Creamy Corn and Tomato Slaw

(from kylerhea’s recipe box)

Serves 3 people

Categories: May2010, main dish, seafood, tex-mex, try*this


  • 3/4 pound boneless, skin-on halibut fillet, halved crosswise
  • 2 teaspoons canola oil or extra virgin olive oil
  • 1/4 teaspoon 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


  1. 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.

Email to a friend | Print this recipe | Back