I created this one to make mouths dance. I love fish tacos, but don't like the fried versions or cabbage. Not really for kids, though - a bit flavorful. Serve with authentic Mexican cheese, sour cream, fresh cilantro, lettuce, and lime.
Ingredients
- 1 teaspoon vegetable oil
- 1 Anaheim chile pepper , chopped
- 1 leek , chopped
- 2 cloves garlic , crushed
- salt and pepper to taste
- 1 cup chicken broth
- 2 large tomatoes , diced
- 0.5 teaspoons ground cumin
- 1.5 pounds halibut fillets
- 1 lime
- 12 corns tortillas
Instructions
-
1
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
-
2
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Nutrition Facts
Per serving
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