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Fish Taco Salad

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Betty Crocker Kitchens
Updated Dec 19, 2023
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Dinner ready in just 20 minutes! Enjoy this Mexican-style fish sticks, tostada shells and sweet corn salad recipe that’d dressed using mayo and thick & chunky salsa.

Fish Taco Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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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 whole kernel sweet corn, drained

Dressing

  • 3/4 cup mayonnaise
  • 1/4 cup thick & chunky salsa
  • 2 tablespoons chopped fresh cilantro

Instructions

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

615 Calories
45g Total Fat
12g Protein
41g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
615
Calories from Fat
405
Total Fat
45g
69%
Saturated Fat
7g
35%
Cholesterol
40mg
13%
Sodium
730mg
30%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Sugars
9g
Protein
12g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
22%
22%
Calcium
14%
14%
Iron
12%
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.
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