Fish Tacos
Source: The Busy Mom's Make It Quick Cookbook

1 tablespoon plus 1 cup nonfat chicken or vegetable broth (divided use)
1/2 cup frozen diced onions
1 teaspoon crushed garlic
2 (14.5-ounce) cans petit-cut diced tomatoes with green chilies, well drained
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 1/2 teaspoons bottled lime juice
6 (98 percent fat-free) flour tortillas

Spray a large nonstick skillet with cooking spray; add 1 tablespoon broth and heat over medium-high heat. Add onions and garlic. Cook, stirring frequently, until tender.

Add drained tomatoes, remaining broth and cumin; bring to a boil over high heat. Reduce heat to low. Add halibut; sprinkle with lime juice. Cook over low heat 15 minutes to 20 minutes until fish flakes easily with a fork.

Remove fish; cut into bite-size pieces. Return fish to skillet and mix with other ingredients.

Wrap tortillas in paper towels and microwave on high 30 seconds to 45 seconds per tortilla.

Spread fish mixture down center of each tortilla, roll up and serve immediately.

Servings: 6