Skip to main content

Fish Taco Salad

(0 reviews)
Fish Taco Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

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.

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 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 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
69%
(
Saturated Fat
7g
35%
)
Cholesterol
40mg
13%
Sodium
730mg
30%
Total Carbohydrate
41g
14%
(
Dietary Fiber
4g
16%
,
Sugars
9g
)
Protein
12g
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.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet