• Shred baby cos lettuce (see ingredients).
• Slice cucumber into thin sticks. Set aside.
• In a shallow bowl, whisk Tex-Mex spice blend and the egg. In a second shallow bowl, place panko breadcrumbs.
• Dip chicken tenderloins into egg mixture and then panko breadcrumbs. Transfer to a plate. 

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook crumbed chicken until golden and cooked through,  3-4 minutes each side. Transfer to a paper towel-lined plate.   

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. 

TIP: Chicken is cooked through when it’s no longer pink inside.  
TIP: Cook in batches if your pan is getting crowded.  

• When chicken is done, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. 

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Slice crumbed Tex-Mex chicken.
• Fill tortillas with tomato relish, lettuce, diced bacon and crumbed chicken slices.
• Top with cucumber and Cheddar cheese to serve. Enjoy! 

Little cooks: Take the lead and help build the tacos!