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Blackened Chicken Mini Tacos

 

24

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 each chicken breasts
boneless, cut into 3/4 inch, wide strips
4 teaspoons black pepper
ground
4 teaspoons paprika
¾ teaspoon dry mustard
¾ teaspoon red pepper flakes
ground
*
¼ 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 350℉ (180℃). 15 to 20 minutes until no longer pink and meat is tender.

Shred chicken using 2 forks.

Bake taco shells until warm and crisp, 5 to 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, ⅛ teaspoon salt and a dash sugar.

Cover and chill several hours or overnight.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 8422% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 181mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 28g
Vitamin A 23% Vitamin C 3%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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