1 pound skinless salmon filets or whitefish
8 oz. medium round red or white potatoes, cubed
1 1/2 t. ground chipotle chile pepper
3/4 t. sugar
1/2 t. salt
1 c. purchased mild green salsa
3 T. lime juice
3/4 c. thinly sliced green onions
1/2 c. snipped fresh cilantro
12 6" or 16 4" corn tortillas, warmed
1/2 c. light dairy sour cream
Thaw fish, if frozen. Rinse, pat dry, and set aside.
In covered saucepan, cook potatoes in enough salted boiling water to cover for about 15 minutes or until tender. Drain and cool.
In small bowl combine chipotle chile pepper, sugar, and 1/4 t. of the salt. Rub pepper mixture into fish. Grill or broil 4-6 minutes per 1/2" thickness of fish or until it flakes easily with a fork. Cool slightly and break fish into chunks.
In a medium bowl, combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onions, and cilantro; toss gently to coat.
Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve with lime wedges.
(2 tacos = 6 WW points)