Blackened Chicken Mini Tacos Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2: Boneless chicken breasts,
Cut into 3/4" wide strips,
4 tsp: Ground black pepper,
4 tsp: Paprika,
3/4 tsp: Dry mustard,
3/4 tsp: Ground red pepper,
1/4 tsp: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp