Blackened Chicken Mini Tacos^ Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
2: Boneless chicken breasts,
Pico de Gallo or chunky,
Cut into 3/4" wide strips,
Salsa,
4 tsp: Ground black pepper,
Finely shredded lettuce or,
4 tsp: Paprika,
Spinach,
3/4 tsp: Dry mustard,
Shredded Cheddar or Montery,
3/4 tsp: Ground red pepper,
Jack cheese,
1/4 tsp: Salt,
Sour cream,
24 Mini: taco shells,
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
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-21-95
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
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-21-95
Source from luhu.jp