Crunchy Chicken Nugget Tacos Recipes

Steps:

• Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
• Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
• Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.

Steps:

• 1. Bake or microwave nuggets as directed on package.
• 2. Meanwhile, spread 1 T dressing over each tortilla, sprinkle each evenly with 1/2 cup lettuce. Arrange tomato slices and 3 nuggets down center of each tortilla, sprinkle nuggets with 2 T. chow mein noodles.
• 3. Fold sides of tortillas over filling, slightly overlapping.

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.

Steps:

• In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
• Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
• Serve warm with salad dressing as dipping sauce.
• This recipe makes 4 main dish servings or 8 appetizer servings.

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.

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.