Fish Market Tostadas

Ingredients

• 6 6-inch corn tortillas ()
• 0.3 cup cilantro leaves fresh divided minced
• 1 clove garlic minced
• 1.3 cups salsa green
• 1 pound grouper fillets 
• 3 cups lettuce shredded
• 0.5 cup no-salt-added chicken broth undiluted canned
• 3 ounces monterrey jack cheese shredded reduced-fat
• 0.3 cup nonfat cream sour
• 0.5 cup onion chopped
• 0.8 pound round potatoes red cut into 1/2-inch cubes
• 2 medium tomatoes seeded chopped
• 2 cups water 

Equipment

• baking sheet
• sauce pan
• oven
• blender
• slotted spoon

Directions

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.
3. Transfer mixture to a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally.
4. Remove from heat, and set aside.
5. Place water in a saucepan; bring to a boil.
6. Place fish in boiling water; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.
7. Remove fish with a slotted spoon; remove and discard skin.
8. Add potato to water in saucepan; cook 5 minutes or until tender.
9. Drain well. Flake fish with a fork.
10. Combine fish, potato, and 1/2 cup salsa mixture; stir well.
11. Place tortillas on ungreased baking sheets.
12. Bake at 350 for 15 to 20 minutes or until crisp.
13. Place 1 tortilla on each serving plate. Top tortillas evenly with shredded lettuce, fish mixture, tomato, cheese, sour cream, and reserved onion mixture.
14. Sprinkle evenly with remaining 2 tablespoons cilantro, and serve with remaining salsa mixture.