Ingredients
- For the Chicken:
- 500g / 1 lb chicken tenderloins (cut into 16 strips, approx. 1.5-2cm / 0.6-0.8″ wide)
- 2 ¼ cups panko breadcrumbs
- Olive oil spray
- For Taco Seasoning:
- 2 tsp cumin powder
- 2 tsp paprika (regular or sweet, not hot or smoked)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 tsp cooking salt (halve for table salt)
- For Strong Dredge-Batter:
- 2 large eggs
- 3 tbsp flour (plain/all-purpose)
- 2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
- Pinch of salt
- For the Tacos:
- 12–16 taco-size soft tortillas
- 1 batch Taco Slaw
- 1 large avocado, sliced
- Sriracha, for drizzling
- 2 tbsp roughly chopped coriander/cilantro leaves
Instructions
- Toast the Panko: Preheat the oven to 200°C (400°F, 180°C fan-forced). Mix the panko with taco seasoning in a bowl, then spread it out on a tray. Lightly spray with olive oil. Bake for 7 minutes, stirring halfway through, until golden brown. Transfer to a shallow pan for crumbing.
- Prepare the Dredge: In a bowl, whisk the eggs, flour, mayonnaise (or olive oil), and a pinch of salt until smooth and syrupy.
- Crumb the Chicken: Toss the chicken strips in the batter to coat. Place each battered chicken strip into the toasted panko, pressing to adhere with your clean hand. Lay the coated strips on a rack set over the tray (sprayed with oil). Repeat with all chicken pieces.
- Bake the Chicken: Spray the chicken strips with olive oil. Place the tray in the oven, and bake for 12 minutes, or until the chicken is crispy and golden brown.
- Warm the Tortillas: Wrap the tortillas in foil and place in the oven alongside the chicken for the last 10 minutes to warm them up.
- Assemble the Tacos: Lay a warm tortilla on a plate. Pile in a generous amount of Taco Slaw. Top with two avocado slices, a crunchy chicken finger, a drizzle of sriracha, and a sprinkle of coriander. Serve immediately and enjoy!
Notes
- For an extra crunch, you can double-dip the chicken in the dredge and panko for a thicker coating.
- Feel free to adjust the level of sriracha based on your spice preference.
- If you’re prepping ahead, you can store the crumbed chicken in the fridge for a few hours before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: undefined
- Cuisine: Mexican-esque
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
