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

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

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David Steele 提供的食谱来自 Steele Family Recipes。

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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