| | SAUCE |
| 3/4 | lb | Tomatillos (about 8); husked & washed |
| 2 | | Small; fresh, hot green chiles (such as Serranos); stems removed; seeded, deveined & chopped |
| 2 | | Cloves garlic; chopped |
| 1 | tb | Vegetable oil |
| 1 1/2 | c | Fish stock or defatted reduced-sodium chicken stock |
| 1/4 | c | Reduced-fat sour cream |
| 2 | tb | Chopped fresh cilantro |
| | Salt to taste |
| | FILLING |
| 1/2 | lb | Fish fillets; such as grouper, snapper or sea bass; skin removed |
| 6 | oz | Boiling potatoes; preferably Yukon Gold (2 small); peeled & cut into 1/2" cubes |
| | TORTILLAS & GARNISHES |
| 1/2 | c | Chopped onion |
| 2 | tb | Chopped fresh cilantro; plus 8 sprigs for garnish |
| 8 | | Steamed corn tortillas |
| 3 | tb | Crumbled or grated Mexican _Queso_An~ejo_ |
| 4 | | Radishes; chopped or cut into matchsticks |
