Blackened Chicken Mini Tacos
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless, cut into 3/4 inch, wide strips |
|
| 2E+1 | ml |
black pepper
ground |
|
| 2E+1 | ml |
paprika
|
|
| 3.8 | ml |
dry mustard
|
|
| 3.8 | ml |
red pepper flakes
ground |
|
| 1.3 | ml |
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.
