Crunchy chicken taco fingers (baked!)

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Ingredients

500g/ 1 lb chicken tenderloins (, cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips (or breast, Note 1))
2 1/4 cups panko breadcrumbs ((Note 2))
Olive oil spray
2 tsp cumin powder
2 tsp paprika ((regular or sweet, not hot or smoked))
1 tsp garlic powder ((sub onion powder))
1 tsp onion powder ((sub garlic powder))
1 tsp dried oregano
1/4 tsp cayenne pepper ((optional))
1 tsp cooking salt / kosher salt ((halve for table salt))
2 large eggs
3 tbsp flour (, plain / all-purpose)
2 tbsp mayonnaise (or 1 tbsp extra virgin olive oil)
Pinch of salt
12 - 16 taco-size soft tortillas ((Note 4))
1 batch Taco Slaw
1 large avocado (, sliced)
Sriracha (, for drizzling (Note 5))
2 tbsp roughly chopped coriander/cilantro leaves

As published by RecipeTin Eats.

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