2 Boneless chicken breasts;
- cut into 3/4" wide strips
4 ts Ground black pepper
4 ts Paprika
3/4 ts Dry mustard
3/4 ts Ground red pepper
1/4 ts Salt
24 Mini taco shells
Pico de Gallo or chunky
- salsa
Lettuce or spinach;
- finely shredded
Cheddar or Monterey Jack
- cheese; shredded
Sour cream
Guacamole
Pico De Gallo:
2 md Ripe tomatoes; chopped
2 tb Red onion; finely chopped
2 tb Fresh cilantro; chopped
1/8 ts Salt
1 ds Sugar
Combine, peppers, paprika, dry mustard, and salt in a ziploc bag.
Add chicken and shake to coat. Bake in a shallow baking dish at
350 F for 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 pico de gallo ingredients. Cover and chill several hours or
overnight.
Recipe by Better Homes and Gardens Holiday Appetizers, 1995
