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.