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. 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

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.

Nutrition

Per serving (1 taco): 300 calories (90 from fat), 10g total fat, 1g saturated fat, 20mg cholesterol, 540mg sodium, 36g total carbohydrate (6g dietary fiber, 7g sugar), 17g protein

http://wholefoodsmarket.com/recipes/2692