Mini Crispy Chicken Taco Bowls™

These bowls come together in a flash and will disappear from your table quickly.
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15 Minutes Prep
15 Minutes Total
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6 Servings

Ingredient List
  • Small check mark in a circle icon 18 frozen breaded fully cooked chicken breast nuggets
  • Small check mark in a circle icon 12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • Small check mark in a circle icon 2 tablespoons mayonnaise
  • Small check mark in a circle icon 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 1/2 cups coleslaw mix
  • Small check mark in a circle icon 3/4 cup shredded Cheddar cheese (3 oz)
  • Small check mark in a circle icon Barbecue sauce, if desired
  1. Bake or microwave nuggets as directed on package. Cut each nugget in half.
  2. Heat bowls as directed on package.
  3. Meanwhile, in medium bowl, mix mayonnaise and taco seasoning mix; stir in coleslaw mix. Fill each warmed bowl with heaping tablespoon coleslaw, 3 cut pieces of chicken and 1 tablespoon cheese. Drizzle with barbecue sauce.
Expert Tips
  • The nuggets will be crispier and more golden brown if baked, but heating them in the microwave will shave a few minutes off the cooking time.
  • Substitute rotisserie chicken for the chicken nuggets to get dinner on the table even faster.
Calories280(Calories from Fat150),Total Fat17g(Saturated Fat6g,Trans Fat0g),Cholesterol25mgSodium570mgTotal Carbohydrate23g(Dietary Fiber1g Sugars0g),Protein10g;% Daily Value*:Vitamin A10%;Vitamin C6%;Calcium10%;Iron6%; Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.