| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy, Grains |
|
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Green bell pepper strips |
| 3/4 |
c |
Thinly sliced onion |
| 1 1/2 |
lb |
Grouper fillets, cut into 1/2-inch strips |
| 1/3 |
c |
Beer |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 12 |
|
Flour tortillas, (6-inch) |
|
|
Tomatillo Guacamole |
| 1 1/2 |
c |
Salsa |
| 6 |
tb |
Nonfat sour cream |
| 1/2 |
lb |
Avacado, (1 medium) peeled and halved |
| 11 |
oz |
Tomatilloes, (1 can) |
| 1 |
c |
Chopped onion |
| 2 |
ts |
Chopped fresh cilantro |
| 2 |
tb |
Fresh lime juice |
| 1 1/2 |
ts |
Seeded minced serrano chile |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
TOMATILLO GUACAMOLE
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: 1/3 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 1/3 cup Tomatillo
Guacamole, 1/4 cup salsa, and 1 tablespoon sour cream.
Recipe by: Cooking Light, April 1995, page 56
Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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