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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
4tsGround black pepper
4tsPaprika
3/4tsDry mustard
3/4tsGround red pepper
1/4tsSalt
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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