Crunchy chicken taco fingers (baked!) | Steele Family Recipes | Umami

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