Blackened Chicken Mini Tacos^
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MMMMM----- Recipe via Meal-Master (tm) v8.03
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      Title: Blackened Chicken Mini Tacos^
 Categories: Crs, Totest, Post
      Yield: 24 servings
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      2    Boneless skinless chicken breasts, Cut into 3/4" wide strips<br>
      4 ts Ground black pepper<br>
      4 ts Paprika<br>
    3/4 ts Dry mustard<br>
    3/4 ts Ground red pepper<br>
    1/4 ts Salt<br>
     24    Mini taco shells<br>
           Pico de Gallo or chunky salsa<br>
           Finely shredded lettuce or spinach<br>
           Shredded Cheddar or Monterey Jack cheese<br>
           Sour cream<br>
           Guacamole<br>
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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.
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Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells and pass remaining filling ingredients.
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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.
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Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
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Last modified: 12 January 1997 
<a href="http://soar.Berkeley.EDU/recipes/">SOAR (Searchable Online Archive of Recipes)</a>
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