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  • Blackened Chicken Mini Tacos

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    Blackened Chicken Mini Tacos
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Boneless chicken breasts, Cut into 3/4" wide strips
    • 4 tsp Grnd black pepper
    • 4 tsp Paprika
    • 3/4 tsp Dry mustard
    • 3/4 tsp Grnd red pepper
    • 1/4 tsp Salt
    • 24 x Mini taco shells Pico de Gallo or possibly chunky Salsa Finely shredded lettuce or possibly Spinach Shredded Cheddar or possibly Montery Jack cheese Lowfat sour cream Guacamole

    Directions

    1. Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add in chicken and shake to coat. Bake in a shallow baking dish at 350F. 15-20 min till no longer pink and meat is tender. Shred chicken using 2 forks.
    2. Bake taco shells till hot and crisp, 5-7 min. Serve chicken in shells and pass remaining filling ingredients.
    3. Pico de Gallo: Combine 2 medium minced riipe tomatoes, 2 Tbsp. finely minced red onion, 2 Tbsp. minced fresh cilantro, 1/8 tsp. salt and a dash sugar. Cover and refrigerateseveral hrs or possibly overnight.

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