Cilantro Lime Fish Tacos

Ingredients

• 2 packets veggie broth swanson®
• 8 6-inch flour tortilla fresh warmed crisp ()
• 1 tablespoon cilantro leaves fresh chopped
• 1 cup lettuce shredded
• 2 tablespoons juice of lime 
• 4 servings olive oil 
• 2 tablespoons onion diced red
• 0.3 cup salsa pace®
• 0.3 cup cream sour
• 1 pound tilapia fresh frozen thawed

Equipment

• frying pan

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat.
2. Add the fish and cook for 8 minutes or until it flakes easily when tested with a fork, turning over once halfway through the cooking time.
3. Add the concentrated broth, lime juice and cilantro to the skillet. Break the fish into large pieces with a spoon, stirring to coat with the broth mixture.Divide the fish mixture among the tortillas. Top with the lettuce, onion, sour cream and salsa. Fold the tortillas around the filling.