CRUNCHY CHICKEN NUGGET TACOS
Dinner ready in just 20 minutes! Enjoy these crunchy chicken nugget tacos with creamy Caesar dressing sprinkled with chow mein noodles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bake or microwave nuggets as directed on package.
- Meanwhile, spread 1 tablespoon dressing over each tortilla; sprinkle each evenly with 1/2 cup lettuce. Arrange 2 tomato slices and 3 nuggets down center of each tortilla; sprinkle nuggets with 2 tablespoons chow mein noodles.
- Fold sides of tortillas over filling, slightly overlapping.
Nutrition Facts : Calories 395, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg
CHICKEN NUGGET TACO SALADS
Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
- Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
- Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 3 g, TransFat 0 g
TACO CHICKEN NUGGETS
This is always one of the first things to disappear during parties! (If you use the egg substitute and no butter it won't be as crispy, but will be low fat.)
Provided by Junebug
Categories Lunch/Snacks
Time 30m
Yield 1 platter
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Mix crumbs, taco seasonings and butter.
- Dip nuggets into egg, then into crumbs, coating evenly.
- Place on an ungreased cookie sheet and bake 10-15 minutes til chicken is done and coating is crisp.
- Serve with Picante Sauce for dipping.
CHICKEN NUGGET TACOS
Your kids will be in dinner heaven when you combine two of their favorite dinner into one with these chicken nugget tacos. And you'll be in dinner heaven because the recipe features frozen chicken nuggets, which are probably already in your freezer. You can use quality chicken in this kid-friendly dish. Nuggets don't have to be a guilty pleasure. Use a healthier variety such as Ian's or Applegate Farms. Look for coupons in the Sunday newspaper and at mambosprouts.com to save on pricey cuts.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 45m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Line a baking sheet with foil. Arrange chicken nuggets on baking sheet and sprinkle with chili powder. Bake until crispy and cooked through, about 25 minutes.
- Combine avocado and lime juice in a small bowl. Warm oil in a large skillet over medium heat. Add scallions and bell pepper and cook, stirring, until softened, about 3 minutes. Add corn and saute until warmed through, 5 to 7 minutes. Remove from heat, stir in cilantro and season with salt.
- Divide corn mixture among tortillas, top each with 2 or 4 chicken nuggets and some avocado mixture. Fold over and serve.
Nutrition Facts : Calories 340.6, Fat 15.1, SaturatedFat 2.2, Sodium 50.9, Carbohydrate 50.7, Fiber 10.9, Sugar 5.6, Protein 8.1
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 24m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.
TACO CHICKEN NUGGETS ( OAMC )
My daughter and I came up with this recipe today. Prep time is approx. And the yield is approx also.
Provided by Tina Madden
Categories Chicken Breast
Time 1h
Yield 100 nuggets
Number Of Ingredients 5
Steps:
- Mix Ranch dressing and milk in a bowl.
- Place the chicken nuggets into the bowl of ranch mix.
- In blender crush the tortilla chips once finely crushed mix in taco seasoning.
- This step you might need to do a little chips at a time and stir with a rubber spatula to mix.
- (if mix becomes too sticky and wont stick to chicken return to blender and mix again).
- Once chips are crushed spoon out the chicken from the ranch and roll into the chip mixture.
- At this point you can freeze these for 2 hours single layered then placed into a zip lock baggie.
- To bake unfrozen place on a sprayed cookie sheet Bake@ 425 for 15-20 minutes or untill chicken is done and topping is crisp.
- To bake frozen bake for 25 minutes at 425.
Nutrition Facts : Calories 46.4, Fat 2.4, SaturatedFat 0.4, Cholesterol 8.7, Sodium 48.7, Carbohydrate 2.7, Fiber 0.2, Sugar 0.1, Protein 3.5
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