Chicken Nugget Tacos with Lime Dressing are mildly spiced chicken nuggets tucked into soft tortillas and finished with a bright lime dressing — a simple family favorite for Taco Tuesday.
We love tacos, but they don’t always make it on the weekly menu. These Chicken Nugget Tacos with Lime Dressing are an easy twist on the usual shredded or sliced chicken tacos and are sure to become a family favorite. I prefer soft flour tortillas for this recipe — they work well folded like a taco or rolled like a wrap.
Assemble the tacos with shredded lettuce, quartered Roma tomatoes and the lightly spiced chicken nuggets. The lime dressing is the highlight — tangy, garlicky and creamy. Use freshly squeezed lime juice and zest for the best flavor. We also use this dressing on salads.
Chicken Nuggets with Lime Dressing as an appetizer
Serve the nuggets with the lime dressing as a dipping sauce for a tasty appetizer. They are great for snacking during a game or party. For gatherings, fry a large batch and offer several dipping sauces for variety.
~~ Quick PIN Link ~~
More chicken recipes you might like:
- Chicken Popcorn
- Thai Chicken Nuggets
- Mexican Chicken
- Drunken Chicken Stir-Fry
- Tequila Lime Steak Enchiladas
Chicken Nugget Tacos with Lime Dressing
Chicken Nugget Tacos with Lime Dressing
Linda Nortje
Print Recipe
Pin Recipe
Ingredients
MARINADE:
- 675 g Chicken Fillets, cubed small (1 1/2 pounds)
- 2 t Fresh Garlic, crushed
- 1 t Salt
- 1 cup Buttermilk
CHICKEN COATING:
- 2 cups Self-Raising Flour
- 2 t Cayenne Pepper
- 1 TB Paprika
- 1 TB Dried Oregano
- ½ t Black Pepper
- Oil for deep-fry
LIME DRESSING:
- 3 TB Mayonnaise
- Juice and zest of 1 small lime
- 1 t Fresh Garlic, crushed
- 1 t Water
EXTRAS:
- 8 Soft Flour Tortillas, medium (heat just before use)
- 2 cups Roma Tomatoes, quartered
- 2 cups Lettuce, shredded
Instructions
- Toss together the chicken, crushed garlic, salt and buttermilk. Place in a covered container and marinate for 30 minutes.
- In a medium bowl, combine the self-raising flour, cayenne pepper, paprika, dried oregano and black pepper.
- Heat oil for deep frying to the appropriate temperature for frying small pieces of chicken.
- Shake off excess marinade from the chicken, dredge pieces in the flour mixture and deep-fry in small batches for 2–3 minutes until golden and cooked through. Transfer to a paper towel-lined plate and keep warm.
- For the dressing, whisk together mayonnaise, lime zest and juice, crushed garlic and water. Set aside until ready to use.
- To assemble: warm the tortillas. Place shredded lettuce on one half of each tortilla, add tomato quarters and chicken nuggets, then drizzle with the lime dressing. Fold over and serve immediately.
Serve immediately. Great for lunch or a light dinner.
