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Chicken Finger Tacos for Two

“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!”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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


  • 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.
Nutrition Facts
2 each: 403 calories, 17g fat (5g saturated fat), 119mg cholesterol, 775mg sodium, 38g carbohydrate (2g sugars, 3g fiber), 28g protein.

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  • paul3303
    Aug 2, 2014

    What a great idea. This is so simple and my 13 YO granddaughter loves chicken fingers and tacos. Using frozen prepared chicken fingers made for a quick meal.

  • dustygirl7
    Jul 17, 2010

    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!!!