Blackened Chicken Mini Tacos
Turn these appetizer tacos into main-dish tacos by substituting 12 regular size taco shells for the mini shells.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
Makes 24.
Ingredients
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2 ripe medium tomatoes, peeled and finely chopped
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2 tablespoons finely chopped red onion
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2 tablespoons snipped fresh cilantro
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1/8 teaspoon salt
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Dash sugar
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4 medium skinless, boneless chicken breast halves (about 1 pound)
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4 teaspoons ground black pepper
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4 teaspoons paprika
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3/4 teaspoon dry mustard
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1/4 teaspoon salt
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24 mini taco shells or scoop-shaped tortilla chips
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Finely shredded spinach or lettuce
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Shredded cheddar or Monterey Jack cheese
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Dairy sour cream or guacamole
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3/4 teaspoon ground red pepper
Directions
1.
For Pico de Gallo: Combine tomatoes, red onion; cilantro; 1/8 teaspoon salt, and the sugar. Mix well. Cover; chill for several hours or overnight.
2.
Cut chicken breast halves into 3/4-inch-wide strips. Combine black pepper, paprika, dry mustard, red pepper, and 1/4 teaspoon salt in a plastic bag. Add chicken to the bag, shaking to coat. Arrange coated chicken in a single layer in a shallow baking pan. Bake, uncovered, in a 350 degrees F oven for 15 to 20 minutes or until chicken is tender and no longer pink. Using two forks, pull chicken apart into pieces.
3.
To crisp taco shells, arrange on a baking sheet and bake 5 to 7 minutes or until warm and crisp. Serve chicken in taco shells. Top tacos with Pico de Gallo, spinach or lettuce, cheddar or Monterey Jack Cheese, and sour cream and/or guacamole. Makes 24.
Tip
If desired, omit the Pico de Gallo and substitute bottled chunky salsa.
Make-Ahead Tip
: Up to 24 hours ahead, prepare the Pico de Gallo; cover and chill.
Nutrition information
Calories 60, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 77 mg, Carbohydrate 4 g, Protein 5 g. Daily Values: Vitamin A 5%, Vitamin C 5%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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