Source: Diabetic Cooking Magazine/Chef Michel Nischan

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

Servings

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

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.