Chicken Nugget Tacos with Fresh Salsa
Recipe by National Chicken Council
Ingredients
- Tacos
- 2 -- 10 ounce packages chicken nuggets (frozen)
- 15 -- taco shells (crisp)
- 1 can 16 ounce can refried beans
- 1 teaspoon cayenne pepper
- 1-1/2 cup cheddar cheese, grated
- 1-1/2 cup lettuce shredded
- Salsa
- 1/2 cup bottled, prepared salsa
- 1 -- tomato, diced
- 2 -- scallions, diced
- 1 tablespoon lime juice
- 1 tablespoon cilantro, minced
Instructions
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Preheat oven to 400 F.
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In medium bowl, stir together salsa, tomato, scallions, lime juice and cilantro. Set aside.
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On large sheetpan, place chicken nuggets. Place in oven and bake 3 minutes. Place tortilla taco shells on separate sheetpan; add to oven. Bake chicken nuggets and taco shells for 4- 5 minutes more, until shells are crisp and chicken and heated throughout.
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While chicken and shells are baking, refried beans in medium bowl. Add cayenne pepper and stir to mix well.
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To prepare tacos, spread a spoonful of refried beans in each taco shell. Add two nuggets. Pass salsa, cheese and lettuce separately, to be sprinkled on tacos.
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