Kids will love this combination of tacos and chicken nuggets all "wrapped" up in one recipe!
frozen breaded cooked chicken nuggets
cup sour cream
teaspoons Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
to 2 tablespoons milk
box (7.4 oz) Old El Paso™ hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
cup shredded Cheddar cheese (3 oz)
cups shredded lettuce
cup Old El Paso™ Thick ‘n Chunky salsa
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.
Spice up these tacos by using shredded Mexican cheese blend and hot salsa.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (2 Tacos)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.