Fish Taco Salad

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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

Minutes

Total Time

Minutes

Makes

servings

Salad

frozen fish sticks

(5-inch) tostada shells

cups shredded lettuce

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

medium tomato, chopped

(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

tablespoons chopped fresh cilantro

Heat fish sticks and tostada shells as directed on packages.
Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to coat.
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.

Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)

Calories 615

(Calories from Fat 405),

Total Fat 45g

(Saturated Fat 7g,),

Cholesterol 40mg;
Sodium 730mg;
Total Carbohydrate 41g

(Dietary Fiber 4g,
Sugars 9g),

Protein 12g;

Percent Daily Value*:

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.