Crunchy Chicken Taco Fingers

Not that we could ever get sick of tacos – not even old school beef mince ones (shredded iceberg and crispy taco shells a must!) – but sometimes it’s nice to do something a little different.

So here I am today, with an offering from something different. Specifically, something crunchy inside our tacos, rather than the usual saucy or shredded or grilled, something baked rather than fried (yet wow, look how golden they are!), and something that is in long finger-form designed to neatly fit one inside each taco so that the cook (that’d be you, and me) only needs to crumb 16 long strips rather than a gazillion little pieces.

My, what a long winded way to say we’re making Mexican chicken finger tacos today!! 

• 500g/ 1 lb chicken tenderloins , cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips
• 2 1/4 cups panko breadcrumbs
• 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
• 1 batch Taco Slaw
• 1 large avocado , sliced
• Sriracha , for drizzling
• 2 tbsp roughly chopped coriander/cilantro leaves