WAFFLE TACOS
Taco night, meet breakfast. A fun twist on a breakfast classic, this dish features traditional taco fillings piled atop crispy waffles.
Provided by Brooke Lark
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Top warm waffles with taco meat, lettuce, tomatoes, sour cream, salsa and cheese. Serve immediately and enjoy!
Nutrition Facts : ServingSize 1 Serving
WAFFLE TACO WITH SPICY SAUSAGE AND HOT HONEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 16 to 20 tacos
Number Of Ingredients 10
Steps:
- Preheat a mini (4-inch) round waffle maker.
- Mix the waffle mix with 2 cups water and the vanilla paste until there are no more large lumps; do not overmix. Let the batter sit while you prepare the sausage and eggs.
- Cook the sausage in a large nonstick skillet over medium heat, breaking the sausage into small pieces with a wooden spoon, until the sausage is cooked through, 8 to 10 minutes. Transfer to a bowl and set aside to keep warm.
- Wipe out the skillet. Melt the butter in the skillet over medium-low heat. Meanwhile, in a medium bowl, beat the eggs until smooth and evenly yellow. Add the cream and salt and pepper to taste and beat until well mixed. Add the eggs to the skillet and gently scramble. When the eggs are halfway done, sprinkle the cheese over the eggs, then stir to mix in and continue to cook until desired doneness, about 5 minutes. Transfer the eggs to a bowl and keep warm.
- Cook the waffles, spreading 2 1/2 to 3 tablespoons batter into the waffle maker for each. Cook until the waffles are yellow, not golden, and still pliable, about 1 1/2 minutes per waffle. Transfer the waffles to a kitchen towel to steam and soften as done. (This should yield 16 to 20 waffles.)
- To assemble the waffle tacos, spoon about 2 tablespoons sausage, some crushed tortilla chips and 1 tablespoon eggs onto each waffle. Drizzle with the hot honey and serve immediately.
CHICKEN 'N WAFFLE TACOS
Let round waffles stand in for taco shells in these Chicken 'n Waffle Tacos! This chicken and waffles take on a Tex-Mex favorite is sweet and savory.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done.
- Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 min. Mix syrup, barbecue sauce and Sriracha sauce until blended.
- Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.
Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1280 mg, Carbohydrate 62 g, Fiber 2 g, Sugar 21 g, Protein 30 g
CHICKEN AND WAFFLE TACOS RECIPE BY TASTY
Here's what you need: chicken tenders, buttermilk, kosher salt, McCormick® Smoked Paprika, McCormick® chili powder, McCormick® Onion Powder, McCormick® Garlic Powder, vegetable oil, all purpose flour, cornstarch, baking powder, freshly ground black pepper, large eggs, milk, Frank's® RedHot® Sauce, shredded red cabbage, shredded green cabbage, maple syrup, apple cider vinegar, kosher salt, freshly ground black pepper, red pepper flakes, waffle mix, water, unsalted butter, scallion, maple syrup
Provided by Frank's RedHot
Categories Lunch
Yield 8 tacos
Number Of Ingredients 27
Steps:
- Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
- Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
- In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
- Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
- Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
- In a separate medium bowl, whisk together the eggs and milk until smooth.
- Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
- Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
- Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 73 grams, Sugar 17 grams
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- Place the ground beef in a medium-sized skillet over medium-high heat and break apart with a wooden spatula as it browns. Continue to cook and break apart for about 5 minutes, or until the meat has completely browned. Drain and return to heat.
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