Blackened Chicken Mini Tacos^
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Title: Blackened Chicken Mini Tacos^ Categories: Crs, Totest, Post Yield: 24 servings
2 Boneless skinless chicken breasts, Cut into 3/4" wide strips
4 ts Ground black pepper
4 ts Paprika
3/4 ts Dry mustard
3/4 ts Ground red pepper
1/4 ts Salt
24 Mini taco shells
Pico de Gallo or chunky salsa
Finely shredded lettuce or spinach
Shredded Cheddar or Monterey Jack cheese
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 riipe 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 overnight.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Last modified: 12 January 1997 SOAR (Searchable Online Archive of Recipes)