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Chicken Finger Tacos for Two Recipe

Chicken Finger Tacos for Two Recipe photo by Taste of Home

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“Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time,” writes Kathy Williams of Layton, Utah. “I like to pair it with Spanish rice and refried beans for a complete meal for two!”

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Chicken Finger Tacos for Two Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1 egg, lightly beaten
1/2 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
4 chicken tenderloins
1 tablespoon canola oil
4 corn tortillas (6 inches), warmed
1/2 cup shredded cheddar cheese
Salsa, sour cream, guacamole, chopped tomatoes, shredded lettuce and fresh cilantro leaves, optional

Directions

Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip chicken in egg, then roll in bread crumb mixture.
In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Serve on tortillas with cheese and optional ingredients if desired. Yield: 2 servings.

5{acts: 2 tacos (prepared with reduced-fat shredded cheddar cheese; calculated without optional ingredients) equals 403 calories, 17 g fat (5 g saturated fat), 119 mg cholesterol, 775 mg sodium, 38 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Chicken Finger Tacos for Two in Cooking for 2 Summer 2009, p22

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chicken Finger Tacos for Two

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(1-1) of 1 reviews

Reviewed on Jul. 17, 2010 by dustygirl7

AMAZING! My husband requests that this be made at least once a week...I use egg whites from a carton to make it lower fat, and some cajun seasonings for the breading to make it spicy : ) I gave this recipe to a friend and her family begs her to make it all the time too!!!