Try these tasty halibut tacos with a corn and cabbage slaw.

Makes 6 tacos.


  • 3/4 lb halved crosswise, boneless, skin-on halibut fillet
  • 2 teaspoons of extra-virgin olive oil
  • 1/4 teaspoon of fine sea salt
  • 1/4 teaspoon of ground black pepper
  • 4 cups of shredded green cabbage
  • 3/4 cup of chopped fresh tomatoes
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of lime juice
  • 2 ears of corn, kernels removed
  • 6 warmed whole wheat tortillas
  • 1/3 cup of mild salsa


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 Info:

Per Serving: Serving size: 1 taco, 300 calories (90 from fat), 10g total fat, 1g saturated fat, 20mg cholesterol, 54mg sodium, 36g carbohydrates, (6 g dietary fiber, 7g sugar), 17g protein.



One Response

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