Crunchy Chicken Taco Fingers are a deliciously fun twist on traditional tacos. With crispy baked chicken strips wrapped in soft tortillas, they make a perfect meal or snack. This recipe is not only tasty but also provides a healthier option compared to fried alternatives, making it a great choice for family dinners or gatherings.
Why Make This Recipe
This recipe is a hit for several reasons. First, it’s straightforward and quick to prepare, making it suitable for busy weeknights. Second, it offers a wonderful combination of flavors and textures—crispy chicken, soft tortillas, and fresh toppings. Finally, everyone can customize their taco fingers with their favorite sauces and toppings, ensuring there’s something for everyone.
How to Make Crunchy Chicken Taco Fingers
Ingredients:
- 500g/1 lb chicken tenderloins, cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8″ strips (or breast, Note 1)
- 2 1/4 cups panko breadcrumbs (Note 2)
- Olive oil spray
- 2 tsp cumin powder
- 2 tsp paprika (regular or sweet, not hot or smoked)
- 1 tsp garlic powder (sub onion powder)
- 1 tsp onion powder (sub garlic powder)
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1 tsp cooking salt / kosher salt (halve for table salt)
- 2 large eggs
- 3 tbsp flour, plain / all-purpose
- 2 tbsp mayonnaise (or 1 tbsp extra virgin olive oil)
- Pinch of salt
- 12 – 16 taco-size soft tortillas (Note 4)
- 1 batch Taco Slaw
- 1 large avocado, sliced
- Sriracha, for drizzling (Note 5)
- 2 tbsp roughly chopped coriander/cilantro leaves
Directions:
- ABBREVIATED RECIPE: Preheat your oven and prepare a baking sheet.
- Toast panko: Spread the panko breadcrumbs on the baking sheet and toast them until golden brown.
- Crumb and bake: Dip the chicken strips in flour, then in beaten eggs, followed by the toasted panko. Arrange them on the baking sheet and spray with olive oil. Bake until golden and cooked through.
How to Serve Crunchy Chicken Taco Fingers
Serve your Crunchy Chicken Taco Fingers warm, wrapped in soft tortillas. Add a generous amount of Taco Slaw, avocado slices, and a drizzle of Sriracha for an extra kick. These taco fingers can be enjoyed as is or paired with your favorite dips and sauces.
How to Store Crunchy Chicken Taco Fingers
If you have leftovers, store the chicken taco fingers in an airtight container in the refrigerator for up to three days. To reheat them, place the taco fingers in the oven to maintain their crunch. Avoid using the microwave, as it can make them soggy.
Tips to Make Crunchy Chicken Taco Fingers
- For extra flavor, marinate the chicken strips in spices and a bit of olive oil for an hour before breading.
- Use different spices according to your taste or add some grated cheese to the panko for added richness.
- If you want a gluten-free option, replace flour and panko with gluten-free alternatives.
Variation
You can easily switch up the main ingredient by using other proteins like shrimp or tofu. You can also experiment with different spices to create your own unique flavor combinations.
FAQs
1. Can I use chicken breasts instead of tenderloins?
Yes, you can use chicken breasts. Just cut them into strips as per the size mentioned in the recipe.
2. How do I keep the taco fingers crispy after baking?
To keep them crispy, store them uncovered in the refrigerator and reheat in the oven instead of the microwave.
3. Can I prepare these in advance?
Yes, you can prepare the crumbed chicken earlier and store them in the fridge. Bake them when you’re ready to serve.
Enjoy your cooking adventure with these Crunchy Chicken Taco Fingers, and delight your family and friends with this easy and mouthwatering dish!
Crunchy Chicken Taco Fingers
Ingredients
Chicken and Coating
- 500 g 500g/1 lb chicken tenderloins, cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8″ strips You can also use breast
- 2.25 cups 2 1/4 cups panko breadcrumbs
- Olive oil spray
- 2 tsp 2 tsp cumin powder
- 2 tsp 2 tsp paprika Regular or sweet, not hot or smoked
- 1 tsp 1 tsp garlic powder Sub onion powder
- 1 tsp 1 tsp onion powder Sub garlic powder
- 1 tsp 1 tsp dried oregano
- 0.25 tsp 1/4 tsp cayenne pepper Optional
- 1 tsp 1 tsp cooking salt / kosher salt Halve for table salt
- 2 large 2 large eggs
- 3 tbsp 3 tbsp flour, plain / all-purpose
- 2 tbsp 2 tbsp mayonnaise Or 1 tbsp extra virgin olive oil
- a pinch Pinch of salt
Taco Assembly
- 12-16 pieces 12 – 16 taco-size soft tortillas
- 1 batch 1 batch Taco Slaw
- 1 large 1 large avocado, sliced
- to taste Sriracha, for drizzling
- 2 tbsp 2 tbsp roughly chopped coriander/cilantro leaves
Instructions
Preparation
- Preheat your oven and prepare a baking sheet.
- Spread the panko breadcrumbs on the baking sheet and toast them until golden brown.
Baking
- Dip the chicken strips in flour, then in beaten eggs, followed by the toasted panko.
- Arrange them on the baking sheet and spray with olive oil.
- Bake until golden and cooked through.
Serving
- Serve warm, wrapped in soft tortillas with Taco Slaw, avocado slices, and a drizzle of Sriracha.
