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Baja Fish Tacos

BAJA FISH TACOS
PHASE 2

1/2 CUP CHILE PEPPERS, CHOPPED
1 FRESH LEEK, CHOPPED
2 MEDIUM GARLIC CLOVES, CRUSHED
SALT AND PEPPER, TO TASTE
1 CUP CHICKEN BROTH
2 LARGE TOMATOES, DICED
1/2 TSP GROUND CUMIN
1 1/2 LB RAW HALIBUT FILLETS
1 MEDIUM LIME
12 LOW CARB TORTILLAS
1 TSP VEGETABLE OIL

HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. SAUTE THE CHILE, LEEK, AND GARLIC UNTIL TENDER AND LIGHTLY BROWNED, SEASONING TO TASTE WITH SALT AND PEPPER. ADD THE CHICKEN BROTH AND TOMATOES TO THE MIXTURE IN THE SKILLET, AND SEASON WITH CUMIN. BRING TO A BOIL; REDUCE HEAT TO LOW. PLACE THE HALIBUT INTO MIXTURE IN THE SKILLET, SPRINKLING WITH LIME JUICE. COOK 15 -20 MINUTES UNTIL THE HALIBUT EASILY FLAKES WITH A FORK. WRAP PORTIONS IN WARMED TORTILLAS TO SERVE. OPTIONAL TOPPINGS MAY INCLUDE LETTUCE, CHEESE, PEPPERS, GUACAMOLE.





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