Prep 10 mins
Cook 20 mins
These tacos are delicious! I have also used Tilapia with a great result.
- 1 lb skinless salmon fillets or 1 lb white fish fillet, fresh or frozen
- 1 cup red potatoes, cubed
- 1 1⁄2 teaspoons ground chipotle chile pepper
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 cup mild green chili salsa
- 3 tablespoons lime juice
- 3⁄4 cup thinly sliced green onion (6)
- 1⁄2 cup snipped fresh cilantro
- 12 6-inch corn tortillas, warmed
- 1⁄2 cup light sour cream
- lime wedge (optional)
- 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.
- 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.
- Grill fish on greased rack of uncovered grill directly over medium heat 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.
- Cool slightly. Break fish into chunks.
- In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onion, and cilantro; toss gently to coat.
- Divide fish mixture among tortillas.
- Top with sour cream; fold tortillas.
- Serve with lime wedges.
Easily worth TEN stars, these are the BEST fish tacos I've ever eaten! I followed the recipe and pan toasted my corn tortillas. The potatoes makes it more satisfying and stretches out the salmon. The lime juice added my favorite flavor component. Thanks so much for posting, Sureglad. I'll be making these again-