Source: Diabetic Cooking Magazine/Chef Michel Nischan

A nice change from chicken or beef in your taco salad.

Servings

2 cup romaine lettuce , shredded
1 medium cucumber , seeded and chopped
0.67 cup fresh cherry tomatoes , halved and seeded
0.5 cup fresh chopped celery
6 oz fresh cod fillets , cooked, flaked (or other firm, white fish)
1.5 tbsp fresh lime juice , juice of 1/2 lime
1 tbsp olive oil
0.25 tsp black pepper , freshly ground
4 tbsp fat free sour cream
4 tbsp salsa (reduced sodium, if available)
1 oz Chips, tortilla, light, baked (about 13 chips)

1 Layer romaine, cucumber, tomatoes, celery , and fish in a large salad bowl.
2 Whisk together lime juice, olive oil, and black pepper in a small bowl. Pour dressing over salad and toss lightly. Divide salad evenly between 2 serving plates.
3 Whisk together sour cream and salsa in small mixing bowl. Pour evenly down center of each salad. Crumble tortilla chips down each side of sour cream mixture.