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!

  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 4

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
  • 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
    (
    Calories from Fat
    405),
    % Daily Value
    Total Fat
    45g
    45%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    4g
    4%
      Sugars
    9g
    9%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    12%;
    Vitamin C
    22%;
    Calcium
    14%;
    Iron
    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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