Mini Crispy Chicken Taco Bowls

These taco bowls come together in a flash and will disappear from your table quickly.
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
Advertisement
Advertisement
Recipe Continues Below

Preparation

  1. Bake or microwave nuggets as directed on package. Cut each nugget in half.
  2. Heat taco bowls as directed on package.
  3. 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

Ratings and Reviews

You may also like...

Advertisement