This recipe is adapted from the Better Homes and Gardens New Cookbook
I HATE fish, but LOVE this recipe, so if you hate fish, try this! You'll like it! Nick can't get enough of it, and even the babies ate some of the salmon without too much spice on it! Noah, not so much, but we'll work on him! :)
1 pound frozen Kirkland Salmon Filets, defrosted
1 cup red potatoes, cubed
1 1/2 teaspoons ground chipotle chile pepper (Spice Island brand)
3/4 teaspoon sugar
1/2 teaspoon salt
1 cup mild green salsa ( I used La Victoria)
3 Tbs lime juice
1/2 cup thinly sliced green onions
1/2 cup fresh cilantro
Corn tortillas (fried or steamed)
Rinse and Pat fish dry. Set Aside.
Cook potatoes in boiling salted water until tender.
In small bowl combine Chipotle, sugar and 1/4 teaspoon salt. Rub onto both sides of fish.
Grill fish on greased rack for 5 minutes per 1/2 inch, or until fish flakes easily with a fork.
In medium bowl combine salsa, lime juice and 1/4 teaspoon salt. Add potatoes, fish, onions, and cilantro. Gently toss to coat.
Put mixture into tortillas, top with sour cream, cheese, and avacado.
Bring lime wedges to table to squeeze on right before eating!