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Fish Taco Salad

  • 4servings
  • 20minutes
  • 615calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 frozen fish sticks

  2. 4 (5-inch) tostada shells

  3. 2 cups shredded lettuce

  4. 2 cups purchased coleslaw blend (from 16-oz. pkg.)

  5. 1 medium tomato, chopped

  6. 1 (11-oz.) can Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained

  7. 3/4 cup mayonnaise

  8. 1/4 cup Old El Paso® Thick 'n Chunky salsa

  9. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat fish sticks and tostada shells as directed on packages.

  2. Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to coat.

  3. Cut each warm fish stick into 3 or 4 pieces; add to salad and toss gently. Place 1 warm tostada shell on each individual plate. Spoon salad onto each shell. If desired, top with additional salsa and cilantro.

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