Fish Taco Salad

Dinner ready in just 20 minutes! Enjoy this Mexican-style fish sticks, tostada shells and Green Giant® Niblets® Whole Kernel Sweet Corn salad recipe that’d dressed using mayo and Old El Paso® Thick 'n Chunky salsa.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

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

Dressing

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
615
(
Calories from Fat
405),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
7g,
7%
),
Cholesterol
40mg
40%;
Sodium
730mg
730%;
Total Carbohydrate
41g
41%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
22%;
Calcium
14%;
Iron
12%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.