Blackened Chicken Mini Tacos

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.