Chicken Nugget Tacos

 

24

frozen breaded cooked chicken nuggets

1/4

cup sour cream

2

teaspoons Old El Paso® 40% less-sodium taco seasoning mix (from 1-oz package)

1

to 2 tablespoons milk

1

box (7.4 oz) Old El Paso® hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)

3/4

cup shredded Cheddar cheese (3 oz)

1 1/2

cups shredded lettuce

1/2

cup Old El Paso® Thick ‘n Chunky salsa

• 1 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.
• 2 Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
• 3 Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.