Blackened chicken mini tacos

24 Servings

Ingredients

Quantity Ingredient
2 Boneless chicken breasts,
Cut into 3/4\" wide strips
4 teaspoons Ground black pepper
4 teaspoons Paprika
¾ teaspoon Dry mustard
¾ teaspoon Ground red pepper
¼ teaspoon Salt
24 Mini taco shells
Pico de Gallo or chunky
Salsa
Finely shredded lettuce or
Spinach
Shredded Cheddar or Montery
Jack cheese
Sour cream
Guacamole
2 forks.

Directions

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

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 riipe tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, ⅛ teaspoon salt and a dash sugar. Cover and chill several hours or overnight.

Better Homes and Gardens Holiday Appetizers 1995

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