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Fish Market Tostadas

Yield 6 servings.


  • 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

Nutrition Information

  • calories 254
  • caloriesfromfat 16 %
  • fat 4.5 g
  • satfat 1.9 g
  • monofat 0.4 g
  • polyfat 0.8 g
  • protein 24.2 g
  • carbohydrate 29.7 g
  • fiber 0.0 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 335 mg
  • calcium 0.0 mg

How to Make It

  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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