Best Waffle Tacos Recipes

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CHICKEN 'N WAFFLE TACOS



Chicken 'n Waffle Tacos image

Let round waffles stand in for taco shells in these Chicken 'n Waffle Tacos! This chicken and waffles take on a Tex-Mex favorite is sweet and savory.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut lengthwise into 16 strips
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
8 round frozen waffles, thawed
1/3 cup maple-flavored or pancake syrup
2 Tbsp. KRAFT Original Barbecue Sauce
1/2 tsp. Sriracha sauce (hot chili sauce)
1 green onion, thinly sliced

Steps:

  • Heat oven to 400ºF.
  • Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done.
  • Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 min. Mix syrup, barbecue sauce and Sriracha sauce until blended.
  • Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.

Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1280 mg, Carbohydrate 62 g, Fiber 2 g, Sugar 21 g, Protein 30 g

WAFFLE TACOS



Waffle Tacos image

Taco night, meet breakfast. A fun twist on a breakfast classic, this dish features traditional taco fillings piled atop crispy waffles.

Provided by Brooke Lark

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 7

4 waffles, heated
1 cup cooked taco meat, fajita beef or shredded chicken
1/2 cup shredded iceberg lettuce
12 cherry tomatoes
1/4 cup sour cream
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup shredded sharp Cheddar cheese (1 oz)

Steps:

  • Top warm waffles with taco meat, lettuce, tomatoes, sour cream, salsa and cheese. Serve immediately and enjoy!

Nutrition Facts : ServingSize 1 Serving

CHICKEN 'N WAFFLE TACOS RECIPE - (4.6/5)



Chicken 'n Waffle Tacos Recipe - (4.6/5) image

Provided by margiekyle

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut lengthwise into 16 strips
1 package SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
8 round frozen waffles, thawed
1/3 cup maple-flavored or pancake syrup
2 tablespoon KRAFT Original Barbecue Sauce, or your favorite barbecue sauce
1/2 teaspoon Sriracha sauce, or your favorite hot chili sauce
1 green onion, thinly sliced

Steps:

  • Heat oven to 400ºF. Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done. Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 minutes. Mix syrup, barbecue sauce and Sriracha sauce until blended. Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and green onions.

CHICKEN AND WAFFLE TACOS RECIPE BY TASTY



Chicken And Waffle Tacos Recipe by Tasty image

Here's what you need: chicken tenders, buttermilk, kosher salt, McCormick® Smoked Paprika, McCormick® chili powder, McCormick® Onion Powder, McCormick® Garlic Powder, vegetable oil, all purpose flour, cornstarch, baking powder, freshly ground black pepper, large eggs, milk, Frank's® RedHot® Sauce, shredded red cabbage, shredded green cabbage, maple syrup, apple cider vinegar, kosher salt, freshly ground black pepper, red pepper flakes, waffle mix, water, unsalted butter, scallion, maple syrup

Provided by Frank's RedHot

Categories     Lunch

Yield 8 tacos

Number Of Ingredients 27

8 chicken tenders
1 cup buttermilk
1 tablespoon kosher salt, plus 2 teaspoons, divided
1 teaspoon McCormick® Smoked Paprika
1 tablespoon McCormick® chili powder
1 tablespoon McCormick® Onion Powder, divided, plus 2 teaspoons
1 tablespoon McCormick® Garlic Powder, divided, plus 2 teaspoons
vegetable oil, for frying
1 ½ cups all purpose flour
¼ cup cornstarch
2 teaspoons baking powder
2 teaspoons freshly ground black pepper
2 large eggs
⅓ cup milk
1 ¼ cups Frank's® RedHot® Sauce
1 ½ cups shredded red cabbage
1 cup shredded green cabbage
2 tablespoons maple syrup
⅓ cup apple cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
3 cups waffle mix
2 ¼ cups water
2 tablespoons unsalted butter, melted
scallion, sliced
maple syrup

Steps:

  • Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
  • Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
  • Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
  • In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
  • Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
  • Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
  • In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
  • In a separate medium bowl, whisk together the eggs and milk until smooth.
  • Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
  • Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
  • Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
  • Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 785 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 73 grams, Sugar 17 grams

CHICKEN 'N WAFFLE TACOS



Chicken 'n Waffle Tacos image

Let round waffles stand in for taco shells in these Chicken 'n Waffle Tacos! This chicken and waffles take on a Tex-Mex favorite is sweet and savory.

Provided by @MakeItYours

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut lengthwise into 16 strips
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
8 round frozen waffles, thawed
1/3 cup maple-flavored or pancake syrup
2 Tbsp. KRAFT Original Barbecue Sauce
1/2 tsp. Sriracha sauce (hot chili sauce)
1 green onion, thinly sliced

Steps:

  • Heat oven to 400ºF.
  • Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done.
  • Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 min. Mix syrup, barbecue sauce and Sriracha sauce until blended.
  • Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.

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