Fish Taco Salad
Prep. Time: 20 minutes
Makes 2 servings
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
- Layer romaine lettuce, cucumber, tomatoes, celery and fish in large salad bowl.
- 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.
- Whisk together sour cream, salsa and sugar in mixing bowl. Pour evenly over each salad. Crumble tortilla chips over each salad.