Friday Foodie - Grilled Chipotle Salmon Tacos

This recipe for Grilled Chipotle Salmon Tacos is fantastic. Even if you're not especially a seafood fan, I think you might like these. It's the perfect combination of smoky grilled and spicy southwest flavors with the creamy coolness of sour cream. And of course you can change up some of the ingredients, like I used regular chili powder instead of chipotle pepper, since this was the first time we were making them and I wanted to make sure we'd make them again before I bought a bottle of ground chipotle chili pepper for $6, and I also used red taco sauce instead of green. Enjoy.

Grilled Chipotle Salmon Tacos

1 lb. fresh or frozen skinless salmon fillets
8 oz. Medium red potatoes, cubed (1 cup)
1 ½ teaspoon ground chipotle chili pepper
¾ teaspoon sugar
½ teaspoon salt, divided
1 cup purchased mild green salsa
3 tablespoons lime juice
¾ cup thinly sliced green onions
½ cup snipped fresh cilantro
12 6-in corn tortillas, warmed
½ cup sour cream
lime wedges

1. Thaw fish, if frozen. Rinse and pat dry. Set aside. In covered saucepan, cook potatoes in boiling salted water until tender. Drain and cool.

2. In small bowl combine chipotle chili pepper, sugar and ¼ teaspoon of the salt. Rub pepper mixture onto fish. Grill fish 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. Cool slightly; break fish into bite-size chunks.

3. In medium bowl combine salsa, lime juice and remaining salt. Add potatoes, fish, green onions and cilantro; toss gently to coat.

4. Divide the fish mixture among tortillas. Top with sour cream; fold tortillas. Serve with lime wedges.