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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.
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
- ½ teaspoon ground cumin
- 1 ½ pounds halibut fillets
- 1 lime
- 12 corn tortillas
Directions
Step 1
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.
Step 2
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Cholesterol36mg | 12% |
| Sodium286mg | 12% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber5g | 17% |
| Total Sugars3g | |
| Protein28g | |
| Vitamin C24mg | 119% |
| Calcium119mg | 9% |
| Iron2mg | 13% |
| Potassium821mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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