Crunchy chicken taco fingers
Delicious crunchy chicken taco fingers, perfect for a fun meal or snack.
Equipment
- oven
- mixing bowl
- baking tray
- rack
- spray bottle
Ingredients
Chicken and Dredge
- 500 g chicken tenderloins cut in half lengthways into strips
- 2.25 cups panko breadcrumbs
- to taste Olive oil spray
- 2 large eggs
- 3 tablespoon flour plain / all-purpose
- 2 tablespoon mayonnaise or extra virgin olive oil
- 1 pinch salt
Taco Seasoning
- 2 teaspoon cumin powder
- 2 teaspoon paprika regular or sweet
- 1 teaspoon garlic powder sub onion powder
- 1 teaspoon onion powder sub garlic powder
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper optional
- 1 teaspoon cooking salt halve for table salt
For Tacos
- 12-16 taco-size soft tortillas
- 1 batch Taco Slaw for filling
- 1 large avocado sliced
- to taste Sriracha for drizzling
- 2 tablespoon roughly chopped coriander/cilantro leaves
Instructions
Preparation
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Mix the panko and Taco Seasoning in a bowl, spray with olive oil, and bake for 7 minutes.
- Whisk the Dredge ingredients until lump-free, then coat the chicken pieces in the batter.
- Coat the battered chicken in the toasted panko butter and place on a sprayed rack.
- Warm tortillas by wrapping in foil and place them in the oven while the chicken bakes.
- Bake the chicken fingers for 12 minutes or until cooked through and crispy.
- Assemble tacos with tortillas, Taco Slaw, avocado slices, chicken fingers, Sriracha, and coriander.
Notes
Tenderloins are more tender than chicken breast. Use leftover chicken within 3-4 days for best quality.
Nutrition
Serving: 1tacoCalories: 128kcalCarbohydrates: 14gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 31mgSodium: 362mgPotassium: 169mgFiber: 1gSugar: 1gVitamin A: 166IUVitamin C: 0.5mgCalcium: 45mgIron: 1mg
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