Sunflower Crusted Chicken Tacos

Prep the sunflower crust: Place sunflower seeds in a food processor and pulse until they're coarsely ground - you want some texture, not powder. Transfer to a shallow bowl and mix in paprika, garlic powder, salt, and pepper.

Prep the chicken: Slice chicken breasts horizontally into thin cutlets (about 1/2 inch thick), or pound to even thickness. Season both sides with salt and pepper.

Set up breading station: Place flour in one shallow bowl, beaten eggs in another, and the sunflower seed mixture in a third. Line them up for easy dredging.

Bread the chicken: Dredge each chicken piece first in flour (shake off excess), then dip in egg, then press firmly into the sunflower seed mixture to coat both sides well.

Cook the chicken: Heat oil in a large skillet over medium heat. Cook breaded chicken for 4-5 minutes per side until golden brown and cooked through (165F internal). Don't overcrowd the pan - work in batches.

Make the honey mustard: While chicken rests, whisk together mayonnaise, honey, Dijon mustard, and lemon juice until smooth.

Slice the chicken: Let chicken rest for 3-4 minutes, then slice into strips against the grain.

Warm tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in a 300F oven for 10 minutes.

Assemble: Place shredded lettuce on each tortilla, top with sliced sunflower-crusted chicken, diced tomatoes, red onion, and a generous drizzle of honey mustard sauce.