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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup chopped onion |
1/4 cup plus 2 tablespoons minced fresh cilantro, divided |
1 1/4 cups green salsa |
1/2 cup canned no-salt-added chicken broth, undiluted |
1 clove garlic, minced |
2 cups water |
1 pound grouper fillets |
3/4 pound small round red potatoes, cut into 1/2-inch cubes |
6 (6-inch) corn tortillas |
3 cups shredded lettuce |
2 medium tomatoes, seeded and chopped |
3/4 cup (3 ounces) shredded reduced-fat monterey jack cheese |
1/4 cup plus 2 tablespoons nonfat sour cream |
Directions:
1. Combine onion and 2 tablespoons cilantro; set aside.
2. Combine salsa, broth, garlic, and 2 tablespoons cilantro in container of an electric blender; cover and process until smooth. Transfer mixture to a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally. Remove from heat, and set aside.
3. Place water in a saucepan; bring to a boil. Place fish in boiling water; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish with a slotted spoon; remove and discard skin. Add potato to water in saucepan; cook 5 minutes or until tender. Drain well. Flake fish with a fork. Combine fish, potato, and 1/2 cup salsa mixture; stir well.
4. Place tortillas on ungreased baking sheets. Bake at 350° for 15 to 20 minutes or until crisp. Place 1 tortilla on each serving plate. Top tortillas evenly with shredded lettuce, fish mixture, tomato, cheese, sour cream, and reserved onion mixture. Sprinkle evenly with remaining 2 tablespoons cilantro, and serve with remaining salsa mixture.
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