Crunchy Chicken Taco Fingers
A deliciously fun twist on traditional tacos, these crispy baked chicken strips wrapped in soft tortillas are perfect for meals or snacks.
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.
Notes
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. For a gluten-free option, replace flour and panko with gluten-free alternatives.