Fish Taco Salad Recipe
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.
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Ingredients
- 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
- 3/4 cup mayonnaise
- 1/4 cup thick & chunky salsa
- 2 tablespoons chopped fresh cilantro
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