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Chicken Finger Tacos for Two
Using chicken fingers in this recipe makes for the perfectly sized taco and also cuts down on prep time. I like to pair it with Spanish rice and refried beans for a complete meal for two. —Kathy Williams Layton, Utah
Ingredients
- 1 large 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
- Optional: Salsa, sour cream, guacamole, chopped tomatoes, shredded lettuce and fresh cilantro leaves
Directions
- 1. 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.
- 2. 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 toppings as desired.
Nutrition Facts
2 tacos: 414 calories, 17g fat (5g saturated fat), 110mg cholesterol, 725mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 31g protein.
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