FISH TACO SALAD

Fish Taco Salad image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

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
3/4 cup mayonnaise
1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons chopped fresh cilantro

Steps:

Heat fish sticks and tostada shells as directed on packages.
Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to coat.
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 : Calories 615, Carbohydrate 41 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g