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


Recipe Summary

1 hr
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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 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

1 serving
350 calories; protein 21.1g; carbohydrates 40.6g; dietary fiber 4.1g; sugars 3.5g; fat 11.4g; saturated fat 2.9g; cholesterol 50.9mg; vitamin a iu 905.8IU; vitamin c 17.5mg; folate 30.5mcg; calcium 151.7mg; iron 3.8mg; magnesium 75.2mg; potassium 659.1mg; sodium 416.2mg.

2 1/2 starch, 2 lean protein, 1 fat