Mini Crispy Chicken Taco Boats™

Mini Crispy Chicken Taco Bowls™

These bowls come together in a flash and will disappear from your table quickly.
  • Total Time 15 Minutes
  • Prep Time 15 Minutes
  • Servings 6
  • Ingredients 7


  • 18 frozen breaded fully cooked chicken breast nuggets
  • 12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • 2 tablespoons mayonnaise
  • 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 1/2 cups coleslaw mix
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • Barbecue sauce, if desired


Step 1 Bake or microwave nuggets as directed on package. Cut each nugget in half.

Step 2 Heat bowls as directed on package.

Step 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.


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.

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.