Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Grilled Salmon Tacos




Source of Recipe


Suzie


List of Ingredients




Grilled Salmon Tacos

Prep: 1 hour
Grill: 8 minutes

1 lb fresh or frozen skinless salmon fillets, or white fish
8 oz medium round red or white potatoes, cubed (1 cup)
1 1/2 tsp ground chipotle chile pepper
3/4 tsp sugar
1/2 tsp salt
1 cup purchased mild green salsa
3 Tbsp 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



Recipe



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

Nutrition per Serving:
307 Calories, 6g Total Fat, 2g Saturated Fat, 46mg Cholesterol,
423mg Sodium, 42g Carbs, 4g Fiber, 21g Protein,
28% DV Vitamin C, 15% DV Calcium, 24% DV Iron

Exchanges:
2 1/2 Starch, 1/2 Other Cab, 2 Very Lean Meat