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