Grilled BLT Salmon Tacos with Chipotle Cream

Prep: 20 minutes
Grill: 23 minutes • Serves: 4

1.Prepare outdoor grill for direct grilling over medium heat. In medium bowl, whisk sour cream and salsa; cover and refrigerate. Makes about 2/3 cup chipotle cream.

2.Cut 12-inch square sheet aluminum foil; fold up edges to create 1-inch rim, crimping corners to secure. Place bacon on foil and place on hot grill rack; cover and cook 15 minutes or until crisp, turning once. Transfer bacon to cutting board; coarsely chop. Makes about 1/2 cup.

3.Place salmon on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once. During last minute of cooking, place tortillas on hot grill rack; cover and cook 1 minute or until grill marks appear, turning once. Transfer salmon to cutting board; cut into 1/2-inch pieces.

4.Serve salmon in tortillas topped with lettuce, tomato, cheese, avocado, bacon and chipotle cream garnished with onions, if desired. Makes 8 tacos.

Approximate nutritional values per serving (2 tacos):
590 Calories, 33g Fat (10g Saturated), 120mg Cholesterol, 696mg Sodium,
32g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 42g Protein

Smart Swaps:
Create a chipotle cream using Greek yogurt, avocado and a touch of adobo sauce. Use small corn tortillas charred directly on the grill for authentic flavor and a better glycemic response.