Best Taco Chicken Nuggets Recipes

CHICKEN NUGGET TACOS WITH LIME DRESSING

Steps:

• Toss together the Chicken, Garlic, Salt and Buttermilk - place in a marinating container and marinade 30 minutes
• Combine the Flour, Cayenne Pepper, Paprika, Oregano and Black Pepper in a medium bowl
• Heat the Oil for deep-fry
• Meanwhile, shake off the excess marinade from the Chicken - dip into the Flour mixture and deep-fry 2 - 3 minutes in small batches - transfer to a paper towel lined plate and keep warm until all the Chicken are cooked
• Dressing: Whisk together the Mayonnaise, Lime zest and juice, Garlic and Water - keep aside until needed.
• To assemble: Scatter some Lettuce over one half of each warmed Tortilla, top with Tomato and Chicken Nuggets - drizzle over some Dressing - fold over the other half of the Tortilla

CHICKEN NUGGET TACO SALADS

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.

BUFFALO CHICKEN TACOS

Steps:

• 1. Pre-heat charcoal or indoor grill to medium-high heat. 2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes. 3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast. 4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. 5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves. 6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas. 7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.
• - These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks.

TACO CHICKEN NUGGETS

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

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.