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Fish Taco Salad

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  • 20 min prep time
  • 20 min total time
  • 9 ingredients
  • 4 servings
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Bring the fabulous flavors of Mexico to your dinner table with this easy taco salad that’s made with fish sticks and Green Giant® Niblets® Corn - ready in just 20 minutes!

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 Green Giant™ SteamCrisp® Niblets® 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.
  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
615
% Daily Value
Total Fat
45g
69%
Saturated Fat
7g
35%
Cholesterol
40mg
13%
Sodium
730mg
30%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Protein
12g
12%
% 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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