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 Old El Paso™ Thick ’n Chunky salsa
2
tablespoons chopped fresh cilantro
Preparation
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.
