Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crunchy chicken taco fingers (baked!) Recipe
Crunchy, oven baked chicken fingers with a Mexican seasoned crumb, designed for stuffing in tacos. Or dipping in your favorite sauce!
Not that we may ever get sick of tacos – not even old skool beef mince ones (shredded iceberg and crispy taco shells a should!) – however generally it’s good to do one thing a bit totally different.
So right here I’m immediately, with an providing of one thing totally different. Particularly, one thing crunchy inside our tacos, quite than the standard saucy or shredded or grilled, one thing baked quite than fried (but wow, look how golden they’re!), and one thing that’s in lengthy finger-form designed to neatly match one inside every taco in order that the cook dinner (that’d be you, and me) solely must crumb 16 lengthy strips quite than a gazillion little items.
My, what a protracted winded technique to say we’re making Mexican chicken finger tacos immediately!! 😂
Honestly, common chicken fingers has been on my “to publish” record for a very long time. However chicken finger tacos are a lot extra enjoyable, don’t you assume!?
Golden baked crumbed issues – uncommon however efficient!
There’s a handful of my “nice golden baked crumbed issues” tips on present in immediately’s recipe:
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Oven toast the panko first – it would by no means go golden within the quick bake time to cook dinner the chicken. Don’t child your self, like I did for a few years;
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Streamlined single extra-strong dredge batter, for higher breadcrumb adherence (quite than egg-then-flour dredge);
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Contact of mayo within the batter to duplicate “frying” from the within of the breadcrumbs; and
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Left-hand-right-hand crumbing method – for clear fingers!
None of those are new. I’ve used them time and time once more for baked crumbs issues, like crumbed tenders, baked Filet-O-Fish and fish fingers, to call just a few. The thought of chicken fingers in tacos, nonetheless, is new!
Right here’s what you want to make these taco chicken fingers:
1. Chicken tenderloin
Chicken tenderloins are a helpful alternative for this recipe as a result of the pure form is already “finger-like”. So all we have to do is reduce in half lengthways to make thinner chicken fingers – the right taco stuffing dimension!
Nonetheless, breast can be utilized in a pinch – simply reduce into thick slices then into “chicken fingers”. Keep in mind that chicken tenderloins are – because the title suggests – extra tender than breast.
2. TACO-SEASONED CRUNCHY CRUMB
Panko breadcrumbs (for further crunchy!) and a easy selfmade taco combine is what we’d like right here.
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Panko breadcrumbs – Japanese breadcrumb that makes issues further crunchy as a result of the crumbs are bigger than common breadcrumbs. A staple at supermarkets in Australia today, normally the Asian part (however, cheaper at Asian shops!). Substitute with common breadcrumbs, although it’s not as crunchy.
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Taco seasoning spices – On a regular basis spices – you by no means knew it was really easy to make a selfmade taco spice combine! Cayenne pepper is non-compulsory, it provides the tiniest background heat. Under no circumstances spicy. (PS Should you’re tempted to substituted with a packet taco combine, that’s completely effective. However I can’t let you know how a lot to make use of. This combine makes up 8 teaspoons, if that helps).
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Oil spray – To spray the panko once we pre-toast it, and to generously spray the chicken fingers as soon as crumbed.
3. a stronger DREDGE BATTER
Historically when crumbing, recipes will name for dipping the chicken in flour first, then egg then breadcrumbs. Right this moment, I’m combining the flour and egg right into a single batter which coats the chicken a bit thicker so the crumbs adhere higher. It’s not mandatory for deep frying or pan frying because the crumb adheres higher with extra oil (immediate warmth = crumb attaches rapidly). But it surely’s a extremely method when baking.
Right here’s what you want:
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2 eggs – I all the time assume “certainly one is sufficient!”. It’s not. 🙂
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Flour – Simply plain / all-purpose flour.
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Mayonnaise – My little secret ingredient for crumbed baked issues, a contact of oil helps replicate the frying impact from the underside of the crumb. I solely use 2 tablespoons, however should you’re strongly against mayonnaise, that’s okay, simply use oil as an alternative (halve the amount).
I forgot to {photograph} the tortillas and Taco Slaw – oops!
As talked about above within the blue field above outlining uncommon however efficient steps on this recipe for Nice Golden Crumbed Issues, we begin off by toasting the breadcrumbs earlier than coating the chicken. It’s extraordinarily easy utilizing the oven. Pan-toasting is way more fingers on and requires significantly extra oil too.
1. Toasting the breadcrumbs
See FAQ for the results should you skip this step!
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Toss the panko breadcrumbs with the selfmade taco seasoning.
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Spray with oil – Unfold on a tray and spray with oil. Goal instantly down and spray from a distance to minimise panko-leaf-blower scenario! Spray pretty generously – I do about 3 seconds. It nonetheless works out much less then teaspoon of oil.
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Bake for 7 minutes at 200°C/400°F (180°C fan-forced) till golden brown, stirring as soon as to twice.
Now that the panko is toasted – pretty golden brown color, crunchy, and likewise the uncooked flavour of the spices is cooked out – we are able to bake the chicken for the very quick 10 minutes it takes to cook dinner by with out drying out with out having to fret about getting color on the panko!
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Switch breadcrumbs right into a 20cm/8″ sq. pan or the same container/dish so you possibly can lay down and coat a number of chicken fingers on the identical time (crumbing effectivity!).
2. Crumbing and baking
Word the left-hand-right-hand method to crumbing to maintain your fingers from getting caked with a construct up of batter and breadcrumbs!
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Lower the chicken into fingers about 1.5 – 2cm / 0.6 – 0.8″ huge* to make 16 items. It is best to be capable to get away with simply reducing them in half lengthways although if yours are very huge, you may need to reduce in 3. If utilizing breast, reduce into strips first then batons.
Precise dimension doesn’t matter right here, some will be longer than the tacos/tortillas (crunchy chicken protruding of tacos is an efficient factor!).
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Dredge batter – Whisk the dredge batter components in a bowl. Whisk vigorously – it would appear a bit thick at first however then it would skinny out. It ought to have a maple syrup consistency ie thinner than honey, however thick sufficient to visibly coat the chicken.
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Dredge chicken – Switch all of the chicken into the batter and toss to coat.
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Crumb – Utilizing tongs or your left hand (I’m right-handed), decide up a bit of chicken. Let the surplus batter drip off then lie it down on the breadcrumbs. Do one other 2 or 3. Use your proper hand to sprinkled breadcrumbs on the floor of the chicken then, as soon as coated, press and switch to stick and totally coat.
Place crumbed fingers on a rack set over the identical tray you used to toast the panko breadcrumbs. Repeat with remaining chicken.
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Bake – Spray generously with oil. Bake for 10 to 12 minutes – sure actually, that is all it takes for the crumb to stick (it’s already golden and crunchy, keep in mind!) and for skinny chicken fingers to cook dinner by to 67°C/152.6°F. Should you doubt me, examine with a meat thermometer.
Baking time – If they’re all on the skinny aspect (~1.5cm/0.6″, I follow 10 minutes. If they’re a bit wider (2 – 2.25 cm/0.8- 0.9″), I do 12 minutes.
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Serve – Stuff inside heat taco shells with fixings of alternative! The pictured tacos have what I name Taco Slaw (heavy hitter in my tacos – see beneath picture for my onerous promote!), avocado slices, drizzle of sriracha (places this into grown up territory) and pinch of coriander/cilantro leaves.
See beneath for extra choices – it may be as easy or as loaded as you want!
Additionally, it lasts for days like common slaw, and it’s made with bitter cream not mayonnaise. I do know there’s a complete world of mayonnaise-shy individuals on the market!
Different taco fixings
Taco Slaw apart, you must completely be happy to make use of no matter taco fixings you need as a result of I can’t consider something that wouldn’t work. Good ole’ plain shredded iceberg lettuce with tomato slices and bitter cream and/or guacamole or avocado sauce. Pico de gallo (tomato salsa), a easy salsa dip (restaurant type – that is so recent it’s nice) or taco sauce. The short pickled cabbage mattress I take advantage of in fish tacos.
And I all the time endorse shredded cheese. It all the time has a spot in tacos. Disgrace on me for not together with it. 😂 – Johnsat x
PS Unsure if this goes with out saying, however these Mexican chicken fingers are additionally very worthy of consuming with out tacos, like common chicken fingers. For a dipping sauce, my picks can be a easy Salsa Dip, Avocado Sauce, Pink Taco Sauce (1/4 cup bitter cream blended with 1 tbsp sriracha or ketchup), Nachos Cheese Sauce, Queso (Mexican Cheese Dip). I personally would additionally use Honey Mustard Sauce (candy/savoury completely works), ranch can be fabulous, and even ketchup or BBQ sauce!
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
Instructions
- Toss panko with seasoning, oil spray, bake 7 min at 200°C/400°F (180°C fan). Coat fingers in dredge then crumb, spray generously, bake 12 minutes on rack. Use for tacos – or munch dipped in Avocado Sauce!
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Mix and spray – Mix the panko and Taco Seasoning in a bowl. Pour onto a tray, spray with oil, spread out, then spray again (from height, directly down, so the panko doesn't blow off).
- Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).
- Rack – Put a rack on the used tray and spray the rack with oil (Note 6).
- Dredge batter – Whisk the Dredge ingredients in a bowl until lump free (it will seem too thick at first, trust, it will thin to maple syrup constancy). Add all the chicken, toss to coat.
- Crumb – Pick up a piece of chicken with one hand, let the excess batter drip off. Lay it down in the crumbs. Repeat with 2 – 3 more pieces. With your clean hand, cover with breadcrumbs, press to adhere, lay on rack. Repeat with remaining chicken.
- Warm tortillas – Separate tortillas into 2 stacks, wrap with foil.
- Bake – Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes – thin strips cook fast! (Note 7).
- Serve – Serve, stuffed in tortillas with fixings of choice. My assembly order: take a warm tortilla, pile in a generous amount of Taco Slaw. Top with 2 avocado slices, crunchy chicken finger, drizzle with sriracha, sprinkle with coriander. BITE!
Notes
See FAQ for other cook methods, making it gluten free and other common questions.
1. Tenderloins are efficient – just cut lengthways to make 2 fingers (or into 3 if large). They are also more tender than breast. See FAQ if yours has a thick white vein running through the middle (most grocery stores ones have it removed).
Breast – cut into strips then cut each strip into fingers.
Other chicken cuts – works but the finger shapes will be interesting!
2. Panko – Japanese breadcrumb that makes things extra crunchy because the crumbs are larger. Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Substitute with regular breadcrumbs, though it’s not as crunchy.
3. Taco fixings more options – Shredded lettuce, shredded cheese, taco sauce, pico de Gallo, salsa dip, guacamole, avocado sauce, sour cream, pickled cabbage from Fish Tacos.
4. Tortilla sizes – Fun small 10cm / 4″ size (pictured) – use 4 tacos per serving, or 3 for regular taco-size tortillas (~15cm/6″).
5. Pink taco sauce (kid friendly) – For the spice adverse / kids, suggest this instead. Mix 1/3 cup sour cream (or yogurt) with 1 tbsp ketchup, thin slightly with the tiniest droplets of water if needed. Or, just use ketchup!
6. Rack keeps underside of fingers crunchier as it prevents it from sweating. See FAQ for wrinkly foil Japanese DIY hack!
7. If in doubt, check the internal temperature – it should be at least 67°C/152.6°F which is perfectly cooked. Any longer and the chicken will dry out. 10 minutes is actually long enough, but 12 minutes is safer in case some pieces are thicker.
8. Dipping sauce suggestions if you skip the taco option – smooth Salsa Dip, Avocado Sauce, Pink Taco Sauce (Note 5, switch sriracha for ketchup for grown ups), Nachos Cheese Sauce, Queso (Mexican Cheese Dip). I personally would also use Honey Mustard Sauce (sweet/savoury totally works), ranch would be fabulous, and even ketchup or BBQ sauce!
Leftover cooked chicken will keep for 3 to 4 days in the fridge, give it a quick 5 minute blast in the oven to re-crunch. Make ahead by crumbing earlier than baking later not recommended as dredge will soak the crumbs.
Nutrition per taco for the chicken finger and tortilla (16 pieces). Excludes fixings. Factors in discarded panko and dredge batter, assumes 1/2 tsp oil from oil spray.
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