Source: dLife

Corn tortillas filled with delicious, chili-lime halibut.

Servings

1 tsp vegetable oil
0.5 cup chile peppers, anaheim , chopped (1 chile pepper)
1 fresh leeks , chopped
2 medium garlic cloves , crushed
1 pinch salt and pepper (to taste)
1 cup chicken broth
2 large tomato , diced
0.5 tsp ground cumin
1.5 lb raw halibut fillets
1 medium limes
12 corn tortilla (or low carb flour tortillas)

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.

These tacos are great topped with cheese, guacamole, and shredded lettuce.