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.
Original recipe makes 6 servings
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
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- 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.
- 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
Calories: 273 kcal
Carbohydrates: 29.9 g
Cholesterol: 36 mg
Fat: 5.1 g
Fiber: 4.7 g
Protein: 27.7 g
Sodium: 286 mg