Change text size
Rate and Comment
Print
ShareGrilled Salmon Tacos
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 307
- Protein(gm): 21
- Carbohydrate(gm): 42
- Fat, total(gm): 6
- Cholesterol(mg): 46
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 4
- Vitamin A(IU): 923
- Vitamin C(mg): 17
- Sodium(mg): 423
- Calcium(DV %): 151
- Iron(DV %): 4
- Starch(d.e): 3
- Other Carb(d.e): 1
- Very Lean Meat(d.e): 2
Diabetic Exchanges
- 1 pound fresh or frozen skinless salmon fillets, or white fish
- 8 ounces medium round red or white potatoes, cubed (1 cup)
- 1 1/2 teaspoons ground chipotle chile pepper
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup purchased mild green salsa
- 3 tablespoons lime juice
- 3/4 cup thinly sliced green onions (6)
- 1/2 cup snipped fresh cilantro
- 12 6 inches or sixteen 4-inch corn tortillas, warmed
- 1/2 cup light dairy sour cream
- Lime wedges
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside. In covered small saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
2. In small bowl combine chipotle chile pepper, sugar, and 1/4 teaspoon of the salt. Rinse fish; pat dry. Measure thickness of fish. Rub chile pepper mixture into fish. For a charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning fish after half the grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Cool slightly. Break fish into chunks.
3. In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onion, and cilantro; toss gently to coat.
4. Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve with lime wedges. Makes 6 to 8 servings.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
