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Categories:
chicken nuggets chili powder avocado lime juice vegetable oil scallions red bell pepper fresh corn fresh cilantro salt corn tortillas
Viewed: 42 - Published at: 4 years agoIngredients
- 2 (12 ounce) boxes frozen chicken nuggets
- 1/2 teaspoon chili powder
- 1 large ripe avocado, diced
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 scallions, white and light green parts, chopped
- 1 small red bell pepper, seeded and diced
- 3 cups fresh corn (from about 4 medium ears) or 3 cups frozen corn kernels (from about 4 medium ears)
- 2 tablespoons chopped fresh cilantro
- salt, to taste
- 8 (6 inch) corn tortillas, warmed
Method
- Preheat oven to 375°F Line a baking sheet with foil. Arrange chicken nuggets on baking sheet and sprinkle with chili powder. Bake until crispy and cooked through, about 25 minutes.
- Combine avocado and lime juice in a small bowl. Warm oil in a large skillet over medium heat. Add scallions and bell pepper and cook, stirring, until softened, about 3 minutes. Add corn and saute until warmed through, 5 to 7 minutes. Remove from heat, stir in cilantro and season with salt.
- Divide corn mixture among tortillas, top each with 2 or 4 chicken nuggets and some avocado mixture. Fold over and serve.
