Grilled Salmon Tacos

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: www.bhg.com
 * Prep: 1 hour | Grill: 8 minutes
 * Makes: 6 to 8 servings

Ingredients

 * 1 lb fresh or frozen skinless salmon fillets, or white fish
 * 8 oz medium round red or white potatoes, cubed (1 cup)
 * 1½ tsp ground chipotle chile pepper
 * ¾ tsp sugar
 * ½ tsp salt
 * 1 cup purchased mild green salsa
 * 3 tbsp lime juice
 * ¾ cup thinly sliced green onions (6)
 * ½ cup snipped fresh cilantro
 * 12 x 6-inch or sixteen 4-inch corn tortillas, warmed
 * ½ cup light dairy sour cream
 * lime wedges

Directions

 * 1) Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish. Set aside.
 * 2) In covered small saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
 * 3) In small bowl combine chipotle chile pepper, sugar, and ¼ teaspoon of the salt.
 * 4) Rub chile pepper mixture into fish.
 * 5) For a charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 4 to 6 minutes per ½-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)
 * 6) Cool slightly.
 * 7) Break fish into chunks.
 * 8) In medium bowl combine salsa, lime juice, and remaining salt.
 * 9) Add potatoes, fish, green onion, and cilantro; toss gently to coat.
 * 10) Divide fish mixture among tortillas.
 * 11) Top with sour cream; fold tortillas.
 * 12) Serve with lime wedges.

Nutritional information
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: 2½ starch, ½ other carbs, 2 very lean meat