Step 1

Preheat your oven to 450°F. (To bake the chicken strips and warm the tortillas.) Start prepping when your oven comes up to temperature!

Step 2

Prep and coat the chicken: Using a rolling pin, or a long glass bottle (like a wine bottle!) crush the cornflakes in the bag into a breadcrumb-like texture. Pat the chicken tenders dry with paper towels. In a large bowl, combine the chicken with 2 pkgs honey and a pinch of salt and pepper. Combine the cornflakes and spice blend in a shallow dish. Working one at a time, press each chicken tender into the cornflakes to coat completely. Arrange the strips on a foil-lined baking sheet. Bake in the centre of the oven until golden-brown, 12-14 min.

Step 3

Prep: Meanwhile, wash and dry all produce. Zest, then juice the limes. Chop the tomatoes into 1/2-inch pieces. Finely chop the cilantro.

Step 4

Make the lime crema: In a small bowl, combine the yogurt, mayonnaise and lime zest.

Step 5

Make the tomato salad: In a medium bowl, whisk the lime juice, remaining pkg honey and a drizzle of oil. Add the lettuce and tomatoes. Toss to combine. Season with salt and pepper.

Step 6

Finish and serve: Heat the tortillas on a baking sheet in the oven until warmed through, 1-2 min. Layer each taco with the crispy chicken, tomato salad, a drizzle of lime crema and a sprinkle of cilantro. Enjoy!