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Chicken nugget tacos recipe

Chicken nugget tacos recipe

4 ratings

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 bound to go down a treat. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 614 calories / serving


  • 700g sweet potatoes, scrubbed and cut into wedges
  • 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
2 of your 5-a-day and high in vitamin A

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    6g 30%
  • Sugars

    16g 17%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 84.7g Protein 17.1g Fibre 10.7g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potato wedges onto a baking tray, drizzle over the oil and mix well to coat. Spread out on the tray, then roast for 30-35 mins until golden and tender when pierced with a knife. Put the chicken nuggets on a separate tray and cook above the wedges for the last 10-12 mins of cooking until cooked through and crisp.
  2. 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.
  3. When the wedges 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.
  4. Stuff the tortillas with the nuggets, pickled red onion, salsa, soured cream and a little coriander, and serve with the sweet potato wedges alongside.

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