Crispy Margarita Tacos with Strawberry Avocado Salsa

Note: 2-24 hours before making the tacos, combine the marinade ingredients in a baking dish. Use a meat tenderizer to tenderize chicken, season it with salt and pepper, then slice it into strips lengthwise. Add the chicken strips to the dish and let it marinate in the fridge until ready to make.

Preheat oven to 450 degrees F. Combine panko bread crumbs, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray it with non-stick spray. Remove chicken from marinade and coat the strips in panko mixture, pressing it so the bread crumbs adhere. Set the chicken strips on the baking sheet then give them a quick spray of non-stick spray or olive oil. Bake for 10 minutes, flip, then bake 10 minutes more.

While chicken is cooking, make the salsa. Combine avocado, tomato, strawberries and onion. Mix with salt, pepper and lime juice.

Heat tortillas if desired, then serve them with crisp chicken, salsa, and toppings wrapped inside. Spritz with lime wedges.

Serves 3-4.