Learn how to make Fish Taco Salad, one of Rita's recipes for back-to-school dinners at home.

Fish Taco Salad


  • 2 cups shredded romaine lettuce
  • 1 medium cucumber, thinly sliced
  • 2/3 cup cherry tomatoes, halved
  • ½ cup chopped celery
  • ¾ cup (or approximately 6 ounces) cooked white fish, flaked
  • Juice of ½ lime
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • 4 tablespoons fat-free sour cream
  • 4 tablespoons salsa
  • 1 teaspoon sugar 
  • 15 baked corn chips


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

Makes 2 servings.