Fish Taco Salad

Ingredients: 2 corn tortillas, sliced into 1/2" x 2" strips
8 oz fish, cooked as desired.
1/2 cup "white sauce" (quick version for full recipe below)
2 cups shredded cabbage or cole slaw mix
4 cups mixed greens or shredded lettuce, any variety
2 tbsp cilantro, chopped
1/2 cup diced tomato, optional
1/2 cup cheese, cheddar, Jack, or cotija, optional

Directions: 
1. Toss the tortilla strips with 1 tsp olive oil or spray with cooking spray. Place in single layer on shallow pan and bake at 350 for 10 minutes or until golden and crispy. Remove and let cool.
2. Flake or dice the fish.
3. Into bowls layer the lettuce, the cabbage, the fish, and if using, the tomatoes and/or cheese. Top with the tortilla strips.
4. Drizzle each bowl with the white sauce and sprinkle with cilantro.

White sauce: 1 cup plain yogurt. Alternate: substitute 1/4 cup mayonnaise or sour cream for 1/4 of the yogurt.
Juice of 1 lime
1/2 tbsp cumin
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1-2 tbsp cilantro (optional)
Mix all ingredients until smooth and refrigerate until use.

Note: For the fish I usually use baked or grilled cod. Any kind of fish works reasonably well for this dish. Also, fish tacos are often made with fried fish. This can certainly be made with fried fish (e.g. Gorton's or Van de Camp) or "popcorn" fish as well, though it's not nearly as healthy.