Rating: 4 stars
158 Ratings
  • 5 star values: 81
  • 4 star values: 40
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 8

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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

273 calories; protein 27.7g; carbohydrates 29.9g; fat 5.1g; cholesterol 36.3mg; sodium 285.8mg. Full Nutrition
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