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Fish Taco Salad
Source: Diabetic Cooking Magazine/Chef Michel Nischan

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

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 1/2 Fat , 2 Vegetables , 1/2 Starch , 5 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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2 cup  romaine lettuce
1 each  medium cucumber
0.6667 cup  fresh cherry tomatoes
0 1/2 cup  fresh chopped celery
6 oz  fresh cod fillets
1 1/2 tbsp  fresh lime juice
1 tbsp  olive oil
0 1/4 tsp  black pepper
4 tbsp  fat free sour cream
4 tbsp  salsa
1 oz  Chips, tortilla, light, baked
  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.

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