Fish Taco Salad

 

12

frozen fish sticks

4

(5-inch) tostada shells

2

cups shredded lettuce

2

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

1

medium tomato, chopped

1

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

3/4

cup mayonnaise

1/4

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons chopped fresh cilantro

• 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.