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
Preparation
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.
