Chicken Nugget Tacos

• 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

1. Preheat oven to 375u0b0F 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.
2. 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.
3. Divide corn mixture among tortillas, top each with 2 or 4 chicken nuggets and some avocado mixture. Fold over and serve.

chicken nuggets, chili powder, avocado, lime juice, vegetable oil, scallions, red bell pepper, fresh corn, fresh cilantro, salt, corn tortillas

Taken from www.food.com/recipe/chicken-nugget-tacos-497163 (may not work)