Ingredients:
1 tsp. extra virgin olive oil
1 small sweet onion, chopped
2 cloves garlic, crushed
Sea salt and freshly ground pepper to taste
1 cup low-sodium chicken broth
2 large tomatoes, diced
½ tsp. ground cumin
½ tsp. chipotle chili powder
1½ lbs. Grilled white, flaky fish (such as grouper or halibut)
Juice of 1 lime
12 corn tortillas
Directions:
Heat oil in large skillet over medium heat. Sauté onion and garlic until tender and lightly browned.Season with salt and pepper. Add chicken broth and tomato; season with cumin and chili powder. Bring to a boil and reduce heat to low. Add fish and sprinkle with lime juice. Cook 15-20 minutes, or until fish flakes easily with a fork. Wrap in warm corn tortillas and serve.
