Crunchy chicken taco fingers (baked!)

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
Taco seasoning:
▢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)
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 tacos (Note 3 for other fixing options):
▢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

Directions

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