Fish Market Tostadas

• 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

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 350u0b0 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.

onion, fresh cilantro, green salsa, salt, clove garlic, water, grouper, red potatoes, corn tortillas, shredded lettuce, tomatoes, cheese, nonfat sour cream

Taken from www.myrecipes.com/recipe/fish-market-tostadas (may not work)