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Blackened Chicken Mini Tacos




Source of Recipe


bhg


List of Ingredients




• 4 medium skinless, boneless chicken breast halves (about 1 pound)
• 4 teaspoons ground black pepper
• 4 teaspoons paprika
• 3/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 24 mini taco shells
• Finely shredded spinach or lettuce
• Shredded cheddar or Monterey Jack cheese
• Dairy sour cream or guacamole
• 3/4 teaspoon ground red pepper
• 2 ripe medium tomatoes, peeled and finely chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons snipped fresh cilantro
• 1/8 teaspoon salt
• Dash sugar






Recipe



Directions
1. For Pico de Gallo: Combine tomatoes, red onion; cilantro; 1/8 teaspoon salt, and the sugar. Mix well. Cover; chill for several hours or overnight.
2. Cut chicken breast halves into 3/4-inch-wide strips. Combine black pepper, paprika, dry mustard, red pepper, and 1/4 teaspoon salt in a plastic bag. Add chicken to the bag, shaking to coat. Arrange coated chicken in a single layer in a shallow baking pan. Bake, uncovered, in a 350 degrees F oven for 15 to 20 minutes or until chicken is tender and no longer pink. Using two forks, pull chicken apart into pieces.
3. To crisp taco shells, arrange on a baking sheet and bake 5 to 7 minutes or until warm and crisp. Serve chicken in taco shells. Top tacos with Pico de Gallo, spinach or lettuce, cheddar or Monterey Jack Cheese, and sour cream and/or guacamole. Makes 24.