Ingredients
1 tsp. olive oil
2 cloves garlic, crushed
1 cup low-sodium chicken broth
½ tsp. ground cumin
1 lime
2 large tomatoes, diced
1 cup scallions, chopped
½ cup cilantro, chopped
1.5 lbs. halibut filets
12 corn tortillas
Special Sauce
Sauce:
1/2 cup mayonnaise
1/2 cup sour cream or yogurt
1 teaspoon dried cilantro
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 Tablespoon pickled jalapeno
1 Tablespoon lime juice
Preparation
Mix all of the sauce ingredients in a bowl and set in the fridge for 30 minutes to cool.
Sauté garlic and scallions until browned. Add chicken broth, tomatoes and cumin to the mixture and bring to a boil. Reduce heat to low and add halibut. Cook 15-20 minutes or until the halibut is easily flaked with a fork. Sprinkle with lime juice and garnish with cilantro. Wrap in warmed corn tortillas and serve.
