Fish Taco Salad

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

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.