Fish Taco Salad

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

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

Directions

  1. 1 Heat fish sticks and tostada shells as directed on packages.
  2. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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