Heat oil in a large skillet over medium heat and saute the garlic, anaheim pepper and onions until tender. Season to taste with salt and pepper. Add the tomatoes, cumin and broth. Reduce
the heat to low, and add the halibut. Sprinkle with juice from the lime. Cook for another 15 to 20 minutes or until the fish flakes with a fork. Wrap in tortillas and serve. Serve with a Mexican cheese blend, shredded lettuce, cilantro and sour cream, if desired.