Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    corn tortillas
  16      ounces        corn black beans -- rinsed and drained
                        -- (1 can)
   7      ounces        pink salmon; w bones -- drained (1 can)
   2      tablespoons   safflower oil
     1/4  cup           fresh lime juice
     1/4  cup           fresh parsley -- chopped
     1/2  teaspoon      onion powder
     1/2  teaspoon      celery salt
     3/4  teaspoon      ground cumin
     3/4  teaspoon      garlic -- minced
     1/2  teaspoon      lime zest -- grated
     1/4  teaspoon      red pepper flakes -- dried
     1/4  teaspoon      chili pepper

Preparation:

Preheat oven to 350F. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips. (How making these into tacos? I enjoy cooking but not that much.) Source: Light and Easy Diabetes Cuisine by Betty Marks.