First Step: Prep and toast the seasoned breadcrumbs Start by preheating your oven to 200°C (400°F). Mix the panko breadcrumbs with cumin, paprika, garlic and onion powders, oregano, cayenne (if using), and salt. Spread evenly on a baking tray, spray with olive oil generously from a height to avoid disturbing crumbs, and toast for about 7 minutes, stirring once or twice until golden and fragrant. Transfer toasted breadcrumbs to a dish for coating.

Second Step: Prepare dredge batter and chicken strips Whisk together eggs, flour, mayonnaise (or olive oil), and a pinch of salt in a bowl until you get a smooth, thick batter. Halve the chicken tenderloins lengthwise into 16 strips about 1.5 to 2 cm wide. Toss the chicken strips in the dredge batter ensuring they are evenly coated.

Third Step: Coat chicken with toasted crumbs Working with one hand, lift each battered chicken strip allowing excess batter to drip off. Use the other hand to firmly press the seasoned toasted panko mixture onto all sides of the chicken strips. Place crumbed fingers on an oiled wire rack set over the baking tray to allow air circulation around them, helping to achieve even crispiness.

Fourth Step: Bake chicken and warm tortillas Generously spray the crumbed chicken pieces with olive oil spray to encourage browning. Wrap the tortillas in foil and place them in the oven alongside the chicken. Bake for 10 to 12 minutes, flipping the chicken halfway if desired, until cooked through (internal temperature 67°C/152.6°F) and golden crisp. The tortillas will warm perfectly while the chicken bakes.

Final Step: Assemble and serve tacos Remove chicken taco fingers and tortillas from oven. Fill each warm tortilla with crispy chicken fingers, taco slaw, sliced avocado, drizzles of sriracha, and chopped cilantro. Serve immediately for a crunchy chicken taco fingers experience bursting with flavor.