Blackened Chicken Mini Tacos
Ingredients| 2 boneless chicken breasts, |
|
|---|
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
Servings: 24
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