Mini Crispy Chicken Taco Bowls
Prep
15 Minutes
Total Time
15 Minutes
Servings
6
Ingredient List
- 18 frozen breaded fully cooked chicken breast nuggets
- 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
- 2 tablespoons mayonnaise
- 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 1/2 cups coleslaw mix
- 3/4 cup shredded Cheddar cheese (3 oz)
- Barbecue sauce, if desired
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Recipe Continues Below
Preparation
- Bake or microwave nuggets as directed on package. Cut each nugget in half.
- Heat taco bowls as directed on package.
- Meanwhile, in medium bowl, mix mayonnaise and taco seasoning mix; stir in coleslaw mix. Fill each warmed taco 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.
Nutrition
- 1 Serving Calories 280 (Calories from Fat 150); Total Fat 17g (Saturated Fat 6g ,Trans Fat 0g); Cholesterol 25mg; Sodium 570mg; Potassium 150mg; Total Carbohydrate 23g (Dietary Fiber 1g ,Sugars 0g); Protein 10g
- % Daily Value: Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 6%
- Exchanges: 1 1/2 Other Carbohydrate; 1 Very Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat
- Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet
