Menu

Fish Taco Salad

  • Save Recipe
Fish Taco Salad
  • Prep 20 min
  • Total 20 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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 Oct 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

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.
© 2021 ®/TM General Mills All Rights Reserved