Categories: May2010, fish, tex-mex, try*this

Ingredients

• 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

Directions

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.

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