Blackened Chicken Mini Tacos
2 boneless chicken breasts,
1 cut into 3/4 wide strips
4 tsp ground black pepper
4 tsp paprika
3/4 tsp dry mustard
3/4 tsp ground red pepper
1/4 tsp salt
24 mini taco shells
1 pico de gallo or chunky
1 finely shredded lettuce or
1 shredded cheddar or montery
1 jack cheese
1 sour cream
Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add
chicken and shake to coat. Bake in a shallow baking dish at 350F.
15-20 minutes until no longer pink and meat is tender. Shred chicken
using 2 forks.
Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in
shells and pass remaining filling ingredients.
Pico de Gallo: Combine 2 medium chopped ripe tomatoes, 2 tablespoons
finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1/8
teaspoon salt and a dash sugar. Cover and chill several hours or
Better Homes and Gardens Holiday Appetizers 1995