Need a break from traditional beef tacos? Try these salmon tacos for a heart-healthy dose of omega-3 fatty acids. They're bursting with tender potatoes, a lime-flavored green salsa, and lots of fresh cilantro in each bite. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw fish, if frozen. Cook potatoes in a covered small saucepan in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.

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  • Combine chile pepper, sugar, and 1/4 teaspoon of the salt in a small bowl. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle chile powder mixture evenly over both sides of each fish fillet; rub in with your fingers. Place fish on greased rack of an uncovered grill directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling time. Cool slightly. Break fish into chunks.

  • Stir together salsa, lime juice, and the remaining 1/4 teaspoon salt in a medium bowl. Add potatoes, fish, scallions, and cilantro; toss gently to coat.

  • Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve with lime wedges if desired.

Nutrition Facts

350 calories; 11.4 g total fat; 2.9 g saturated fat; 51 mg cholesterol; 416 mg sodium. 659 mg potassium; 40.6 g carbohydrates; 4.1 g fiber; 3 g sugar; 21.1 g protein; 906 IU vitamin a iu; 18 mg vitamin c; 31 mcg folate; 152 mg calcium; 4 mg iron; 75 mg magnesium;