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 Pacific 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.
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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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