1
tsp
vegetable oil
(Mazola)
1
Chile Peppers, green, whole
(Las Palmas)
, chopped 1
fresh leeks
, chopped 2
medium garlic cloves
, crushed 1
pinch
salt and pepper
(to taste) 1
cup
chicken broth
(College Inn)
2
large tomato
, diced 0.5
tsp
ground cumin
1.5
lb
Fish, halibut, Atlantic/Pacific, fillet, raw
1
medium limes
12
Tortilla, corn
Directions
1 Heat the oil in a large skillet over medium heat. 2 Sauté the chile, leek, and garlic until tender and lightly browned, seasoning to taste with salt and pepper. 3 Add the chicken broth and tomatoes to the mixture in the skillet, and season with cumin. Bring to a boil; reduce heat to low. 4 Place the halibut into mixture in the skillet, sprinkling with lime juice. 5 Cook 15 to 20 minutes until the halibut easily flakes with a fork. 6 Wrap portions in warmed corn tortillas to serve.
Additional Information
These tacos are great topped with cheese, low fat-guacamole, and shredded lettuce.