Chicken nugget tacos recipe
Created by The Tesco Recipes team
The kids will love this fun twist on tacos. Load tortilla wraps with chicken nuggets, tomato salsa and crunchy veg for a summer dinner that's bound to go down a treat.
See method- Serves 4
- Takes 35 mins
- 567 calories / serving
Ingredients
- 1 pack Tesco sweet potato oven chips 500g
- 1 tbsp olive oil
- 20-pack frozen breaded chicken nuggets
- 1 red onion, finely sliced
- ¼ tsp sugar (any kind)
- 1 lemon, juiced
- 120g radishes, trimmed and cut into matchsticks
- 125g cherry tomatoes, quartered
- 20g fresh coriander, leaves torn
- 8-pack mini tortilla wraps
- 75ml soured cream
Each serving contains
- Energy
- 2375kJ 567.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 20g
of the Reference intake
Carbohydrate 72.8gProtein 17.4gFibre 9.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potato chips onto a baking tray, then roast for 16-18 mins until crispy. After 5 minutes of cooking, put the chicken nuggets on a separate tray and cook for 10-12 mins until cooked through and crisp.
- Meanwhile, put the onion in a bowl with the sugar, a pinch of salt and half the lemon juice. Toss to coat, then leave to pickle at room temperature. Mix the radishes, cherry tomatoes and remaining lemon juice in another bowl. Stir half the coriander through the salsa and put the rest in a small bowl to serve.
- When the chips and nuggets are nearly done, heat the tortillas for 1 min in the microwave, or wrap in foil and place at the bottom of the oven for the last 5 mins of cooking.
- Stuff the tortillas with the nuggets, pickled red onion, salsa, soured cream and a little coriander, and serve with the sweet potato chips alongside.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
