Fish Taco Salad

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!

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Servings 4

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ingredients 9
Prep Time 20 min
Total Time 20 min

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 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

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Directions

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.