Veracruz Fish Tacos

Ingredients:

8 Guerrero Caseras Flour Tortillas
1/4 cup olive oil, divided
1 onion, sliced
3 cloves garlic, minced
5 tomatoes, chopped
1 cup sodium-reduced chicken broth
1 cup pitted green olives
1/4 cup capers
2 bay leaves
1/2 tsp each salt and pepper, divided
4 red snapper fillets (5 to 6 oz each), cut into 4-inch pieces
2 tbsp finely chopped fresh cilantro
1 cup cooked rice, for serving
Lime wedges, for serving (optional)

how to make it:

1. Heat 3 tbsp oil in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in tomatoes; cook for 10 to 15 minutes or until tomatoes start to break down and become saucy.

2. Stir in broth, olives, capers, bay leaves and half of the salt and pepper; simmer for 10 to 15 minutes or until sauce is thickened and flavors are blended.

3. Season fish with remaining salt and pepper. Heat remaining oil in nonstick skillet set over medium heat; cook fish for 2 to 3 minutes per side or until browned.

4. Add fish to sauce; cook for 3 to 5 minutes or until fish is cooked through. Remove bay leaves. Sprinkle with cilantro.

5. Meanwhile, warm tortillas according to package directions.