Recipe - Fish Fajitas

1 One half tablespoon Vegetable oil
1 One half cup Green bell pepper strips
Three fourths cup Thinly cut or sliced up onion
1 One half pound Grouper fillets, cut into
1/2inch strips
1/3 cup Beer
One fourth teaspoon Salt
1/8 teaspoon Pepper
12 Flour tortillas, (6inch)
Tomatillo Guacamole
1 One half cup Salsa
6 tablespoon Nonfat sour cream

TOMATILLO GUACAMOLE
One half pound Avacado, (1 medium) peeled
and halved
11 ounce Tomatilloes, (1 can)
1 cup Chopped onion
2 teaspoon Chopped fresh cilantro
2 tablespoon Fresh lime juice
1 One half teaspoon Seeded minced serrano chile
1/8 teaspoon Salt
1/8 teaspoon Pepper

Heat oil in a large nonstick skillet over mediumhigh 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, One fourth cup salsa, and 1 tablespoon sour cream.

Recipe by: Cooking Light, April 1995, page 56

Posted to MCRecipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.