Title: Blackened Chicken Mini Tacos
Categories: Ethnic Poultry
Yield: 24 Servings

2		Boneless 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 Montery
		Jack cheese
		Sour cream
		Guacamole

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

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