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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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