Blackened Chicken Mini Tacostacos 2 boneless chicken breasts, 1 cut into 3/4 wide strips 4 teaspoon ground black pepper 4 teaspoon paprika 3/4 teaspoon dry mustard 3/4 teaspoon ground red pepper 1/4 teaspoon salt 24 mini taco shells 1 pico de gallo or chunky 1 salsa 1 finely shredded lettuce or 1 spinach 1 shredded cheddar or montery 1 jack cheese 1 sour cream 1 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 |
