Fish fajitas

Yield: 6 Servings

Measure Ingredient
1½ tablespoon Vegetable oil
1½ cup Green bell pepper strips
¾ cup Thinly sliced onion
1½ pounds Grouper fillets, cut into 1/2-inch strips
⅓ cup Beer
¼ teaspoon Salt
⅛ teaspoon Pepper
12 Flour tortillas, (6-inch)
Tomatillo Guacamole
1½ cup Salsa
6 tablespoons Nonfat sour cream
½ pounds Avacado, (1 medium) peeled and halved
11 ounces Tomatilloes, (1 can)
1 cup Chopped onion
2 teaspoons Chopped fresh cilantro
2 tablespoons Fresh lime juice
1½ teaspoon Seeded minced serrano chile
⅛ teaspoon Salt
⅛ teaspoon Pepper


Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and fish; saute 3 minutes. Add beer; cook 5 minutes or until liquid evaporates and fish flakes easily when tested with a fork. Remove from heat; stir in salt and pepper. Set aside, and keep warm.

Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.

Divide fish mixture evenly among tortillas, and roll up. Yield: 6 servings.

INSTRUCTIONS FOR TOMATILLO GUACAMOLE: Place the avacado and tomatilloes in food processor, and process until smooth. Spoon mixture into a medium bowl; stir in remaining ingredients. Cover and chill 1 hour. Yield: 2 cups (serving size: ⅓ cup).

Per serving: 496 Calories; 17g Fat (31% calories from fat); 31g Protein; 54g Carbohydrate; 45mg Cholesterol; 602mg Sodium NOTES : Arrange 2 fajitas on each of 6 plates; top with ⅓ cup Tomatillo Guacamole, ¼ cup salsa, and 1 tablespoon sour cream.

Recipe by: Cooking Light, April 1995, page 56 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.

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