Chicken Nugget Tacos

Chicken Nugget Tacos

Kids will love this combination of tacos and chicken nuggets all "wrapped" up in one recipe!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Spice up these tacos by using shredded Mexican cheese blend and hot salsa.

Nutrition Information:

1 Serving (1 Serving (2 Tacos))
  • Calories 400
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 45mg;
  • Sodium 890mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.