3 cups fresh or frozen corn kernels (from about 4 medium ears)
2 tablespoons chopped fresh cilantro
8 6-inch corn tortillas, warmed
How to Make It
Preheat oven to 375ºF. 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 sauté 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 3 chicken nuggets and some avocado mixture. Fold over and serve.