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
How to Make It
Combine onion and 2 tablespoons cilantro; set aside.
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.
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.
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.
Oxmoor House Cooking Light Collection
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