Yield: 6 Servings
|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|
|12||Flour tortillas, (6-inch)|
|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|
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.