Quick Crumbed Chicken Tacos

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. In a bowl, add the Tex-Mex spice blend. In a second bowl, whisk the egg. In a third bowl, place the panko breadcrumbs.

Dip the chicken tenderloins into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. Cook the crumbed chicken until golden, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

Microwave the mini flour tortillas on a plate in 10 second bursts until warmed through.