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