Blackened Chicken Mini Tacos^
- Main Ingredient: Chicken Cheese Spinach Tomatoes
- Course: Various Main Dishes
- Yield:
Blackened Chicken Mini Tacos^ ingredients
- 2 Boneless chicken breast
- Cut into 3/4 wide strips
- 4 t Ground black pepper
- 4 t Paprika
- 3⁄4 t Dry mustard
- 3⁄4 t Ground red pepper
- 1⁄4 t 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
Cooking Blackened Chicken Mini Tacos^
1. Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add chicken and shake to coat.
2. Bakei in a shallow baking dish at 350F.
3. 15-20 minutes until no longer pink and meat is tender.
4. Shredi chicken using 2 forks.
5. Bake taco shells until warm and crisp, 5-7 minutes.
6. Serve chicken in shells and pass remaining filling ingredients.
7. Pico de Galloi: 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.
8. Cover and chill several hours or overnight.
9. Better Homes and Gardens Holiday Appetizers 1995.
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