Fish Fajitas

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil
1 1/2 cups	355ml	Green bell pepper strips
3/4 cup	46g / 1.6oz	Thinly sliced onion
1 1/2 lbs	681g / 24oz	Grouper fillets
		Cut into 1/2-inch strips
1/3 cup	78ml	Beer
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
12		Flour tortillas - (6-inch)
		Tomatillo guacamole
1 1/2 cups	355ml	Salsa
6 tablespoons	90ml	Nonfat sour cream
		Ingredients for tomatillo guacamole
1/2 lb	227g / 8oz	Avocado - (1 medium)
		Peeled and halved
11 oz	312g	Tomatillos - (1 can)
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Chopped fresh cilantro
2 tablespoons	30ml	Fresh lime juice
1 1/2 teaspoons	7.5ml	Seeded minced serrano chile
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

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 350F for 10 minutes. Divide fish mixture evenly among tortillas, and roll up. Yield: 6 servings.

INSTRUCTIONS FOR TOMATILLO GUACAMOLE: Place the avocado and tomatillos 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).

Source:
Cooking Light, April 1995, page 56

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