Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   vegetable oil
   1 1/2  cups          green bell pepper strips
     3/4  cup           thinly sliced onion
   1 1/2  pounds        grouper fillets
                        cut into 1/2-inch strips
     1/3  cup           beer
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
  12                    flour tortillas -- (6-inch)
                        tomatillo guacamole
   1 1/2  cups          salsa
   6      tablespoons   nonfat sour cream
                        ingredients for tomatillo guacamole
     1/2  pound         avocado -- (1 medium)
                        peeled and halved
  11      ounces        tomatillos -- (1 can)
   1      cup           chopped onion
   2      teaspoons     chopped fresh cilantro
   2      tablespoons   fresh lime juice
   1 1/2  teaspoons     seeded minced serrano chile
     1/8  teaspoon      salt
     1/8  teaspoon      pepper

Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and fish; sauté 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 350F for 10 minutes. Divide fish mixture evenly among tortillas, and roll up. Yield: 6 servings. INSTRUCTIONS FOR TOMATILLO GUACAMOLE: Place the avocado and tomatillos 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).