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1

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. MORE+ LESS-

By Betty Crocker Kitchens

October 18, 2016

Ingredients

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 whole kernel sweet corn, drained

Dressing

3/4

cup mayonnaise

1/4

cup Old El Paso™ Thick 'n Chunky salsa

tablespoons chopped fresh cilantro

Steps

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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.