Grilled Salmon Tacos

CARB GRAMS PER SERVING: 42

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Nutrition Facts Per Serving:

Calories 307
Total Fat (g) 6
Saturated Fat (g) 2
Cholesterol (mg) 46
Sodium (mg) 423
Carbohydrate (g) 42
Fiber (g) 4
Protein (g) 21
Vitamin C (DV%) 28
Calcium (DV%) 15
Iron (DV%) 24

Diabetic Exchanges

Starch (d.e.) 2.5
Other Carbohydrates (d.e.) .5
Very Lean Meat (d.e.) 2

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-inch 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