Blackened Chicken Mini Tacos

1 hours Prep: 30 minutes Cook: 30 minutes

84 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	each	chicken breasts	boneless, cut into 3/4 inch, wide strips
4	teaspoons	black pepper	ground
4	teaspoons	paprika
3/4	teaspoon	dry mustard
3/4	teaspoon	red pepper flakes	ground
1/4	teaspoon	salt
24	Mini	taco shells
1	x	salsa	chunky
1	each	lettuce	finely shreeded, or spinach
1	each	cheddar cheese	or montery jack cheese
1	each	sour cream
1	each	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.

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Nutrition Facts

Serving Size 48g

Amount per Serving

Calories 84 22% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 37mg	12%
Sodium 181mg	8%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	6%
Sugars 0.0g
Protein 14.0g	28%

Vitamin A	23%		Vitamin C	3%
Calcium	2%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Easy Hummus

Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.

Reviewed by laurie@recipeland