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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Taco Salad

Source: Diabetic Cooking Magazine/Chef Michel Nischan

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

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	312.6

Total Carbs	17.6 g

Dietary Fiber	3.5 g

Sugars	7.4 g

Total Fat	8.6 g

Saturated Fat	1.3 g

Unsaturated Fat	1.3 g

Potassium	1204.3 mg

Protein	40.0 g

Sodium	309.3 mg

Dietary Exchanges 8.6 Fat, 1.9 Vegetables, 0.0 Fruits, 0.1 Starch, 4.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup romaine lettuce 1.0
1 each medium cucumber 0.6667
0.6667 cup fresh cherry tomatoes 0.5
0 1/2 cup fresh chopped celery 6.0
6 oz fresh cod fillets 1.5
1 1/2 tbsp fresh lime juice 1.0
1 tbsp olive oil 0.25
0 1/4 tsp black pepper 4.0
4 tbsp fat free sour cream 4.0
4 tbsp salsa 1.0
1 oz Chips, tortilla, light, baked

Directions

Layer romaine, cucumber, tomatoes, celery , and fish in a large salad bowl.
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.
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.