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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat fish sticks and tostada shells as directed on packages.
- Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to coat.
- 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 Facts : Calories 615, Carbohydrate 41 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g
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