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.
Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen skinless salmon fillets
8 ounces medium round red or white potatoes, cubed
1½ teaspoons ground chipotle chile pepper
¾ teaspoon sugar
½ teaspoon salt, divided
1 cup purchased green salsa
3 tablespoons lime juice
6 scallions, thinly sliced
½ cup chopped fresh cilantro
12 (6 inch) or 16 (4 inch) corn tortillas, warmed according to package directions
½ cup light dairy sour cream
Lime wedges (optional)
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.
Combine chile pepper, sugar, and ¼ 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 ½-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 ¼ 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.