MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Blackened Chicken Mini Tacos^
  Categories: Crs, Totest, Post
       Yield: 24 servings
  
       2    Boneless chicken breasts,
            Cut into 3/4″ wide strips
       4 ts Ground black pepper
       4 ts Paprika
     3/4 ts Dry mustard
     3/4 ts Ground red pepper
     1/4 ts Salt
      24    Mini taco shells
            Pico de Gallo or chunky
            Salsa
            Finely shredded lettuce or
            Spinach
            Shredded Cheddar or Montery
            Jack cheese
            Sour cream
            Guacamole
  
   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.
   
   Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn
   Shaw 12-95
  
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