Fast weeknight dinners don’t have to be dull. If you’re willing to dirty two frying pans—one for the chicken, one for the mushrooms and onions–this fun supper comes together in about 20 minutes. Warm some canned seasoned beans in the microwave and open up a salad kit from the produce section to round out the meal.
1/4 cup mayonnaise
Sriracha sauce to taste
1 cup bread or cracker crumbs
1/4 cup finely grated Parmesan or asiago cheese
Salt and pepper
2 tablespoons vegetable oil
12 ounces chicken tenders (boneless breasts cut into strips)
2 tablespoons olive oil
8 ounces crimini mushrooms, sliced
1/2 small red onion, cut into strips
8 soft tortillas (corn or flour)
In a small bowl, combine the mayonnaise with sriracha sauce to taste. Set aside.
Crack the egg into a shallow bowl and beat it. In a separate shallow bowl, combine the bread or cracker crumbs and cheese; season well with salt and pepper. In a frying pan, heat the vegetables oil over medium heat. Dip a piece of chicken into the egg mixture; hold over the bowl to allow excess to drip off. Roll the tenderloin in the crumb mixture, then place in the prepared pan. Repeat with remaining tenders (you may need to cook them in two batches, depending on the size of your pan). Cook tenderloins until one side is browned, about 5 minutes. Turn and cook until the second side is browned and chicken is cooked through, 3 to 4 minutes more. Transfer to a plate and lightly cover with foil or a lid.
Meanwhile, in a second skillet, heat the olive oil over medium-high heat. Add the mushrooms and season with salt. Cook without stirring until mushrooms are seared golden brown on the bottom. Turn and add onions to pan. Cook until onions are translucent, about 3 more minutes. Remove from heat.
To assemble tacos, place a tortilla on a plate. Spread a teaspoon of sriracha mayo on half of each tortilla. Top each with a chicken tender and some of the mushroom mixture. Garnish with lettuce. Fold the tortillas in half.