Name: Turkey Nuggets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 pcs avocado; 3 tbsp lime or lemon juice; 0.5 tsp salt; 0.25 tsp pepper; 2 tbsp finely chopped green chili; 1 dl chopped spring onion; 2 cloves garlic clove; 250 g couscou; 2.5 dl pineapple juice; 1 package rocket salad; 250 g red cherry tomato; 3 tbsp olive oil; 1 pcs lime; 1 package plain yogurt; 0.5 dl chopped fresh coriander; 1 cloves garlic clove, grated; 750 g turkey fillet; 100 g crushed tortilla chips (cheese flavour); 2 tbsp plain flour; 1 pcs egg white; 3 dl frying oil

UntrainedChef

Tips from the kitchen

Leave the avocado stone sitting in the guacamole while it waits in the fridge. It really does slow down the browning, and the lime juice helps too.
Crush the tortilla chips properly fine in the bag. Big shards won't stick to the egg white and you'll end up with bare patches on the turkey.
Test the oil with a wooden skewer before you start frying. You want a steady stream of small bubbles, not a violent fizz. Too hot and the coating burns before the turkey cooks through.
Fry in small batches. Crowding the pan drops the oil temperature and the nuggets go soft instead of crisp.
Swapping the couscous water for pineapple juice is the whole point here, so don't skip it. Cook it covered and let it sit a few minutes before fluffing.

Ways to vary it

Chicken breast works in place of the turkey if that's what you have on hand. Same cubes, same coating.
If your crowd likes heat, you can stir a little extra green chili into the guacamole or add a pinch of chili flakes to the tortilla crust.
Plain tortilla chips work fine instead of the cheese ones if you'd rather a cleaner flavour on the coating.

Storage & leftovers

The nuggets keep in the fridge for up to 2 days, though they lose some crunch. Reheat them in a hot oven or air fryer for 6 to 8 minutes rather than the microwave, which makes them soggy. The guacamole and couscous are best eaten the day you make them, and the dressing holds for a couple of days covered.

What to serve with it

A cold beer for the grown-ups and some lime wedges on the table to squeeze over everything. A simple green salad rounds it out if you want a bit more on the plate.

By Untrained ChefPublished 22 April 2026 · Updated 7 June 2026