Dinner ready in just 20 minutes! Enjoy this Mexican-style fish sticks, tostada shells and sweet corn salad recipe that’d dressed using mayo and thick & chunky salsa.
Fish Taco Salad
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 9
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 thick & chunky salsa
- 2 tablespoons chopped fresh cilantro
Instructions
-
Step1Heat fish sticks and tostada shells as directed on packages.
-
Step2Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to coat.
-
Step3Cut 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
615
Calories
45g
Total Fat
12g
Protein
41g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 615
- Calories from Fat
- 405
- 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;
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