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Fish Taco Salad

fish taco salad Entree Mexican
Fish Taco Salad
  • Prep 20 min
  • Total 20 min
  • Servings 4

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

Updated October 18, 2016

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 Old El Paso™ Thick 'n Chunky salsa
  • 2
    tablespoons chopped fresh cilantro

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
615
Calories from Fat
405
% Daily Value
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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