Fish Tacos with Creamy Corn and Tomato Slaw Recipe

Published: May 25, 2010
Source: Whole Foods

YIELD: 6 servings

Ingredients

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 Mayonnaise
2	TB Lime juice
2	ears corn, kernels removed
6	Corn Tortillas, warmed
⅓	cup Mild Salsa

Directions

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.