Fish Tacos with Creamy Corn and Tomato Slaw PRINT
- YIELD: 6 servings
|⅓||lb boneless, skin-on fish fillet, halved crosswise|
|2||tsp Canola Oil or Extra Virgin Olive Oil|
|¼||tsp each salt and ground black pepper, or to taste|
|1||cups shredded green cabbage|
|¾||cup chopped fresh tomatoes|
|2||TB Lime juice|
|2||ears corn, kernels removed|
|6||Corn Tortillas, warmed|
|⅓||cup Mild Salsa|
Brush fish all over with oil; season with salt 3nd 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.