Recipe - Blackened Chicken Mini Tacos

2 Boneless chicken breasts,
Cut into 3/4" wide strips
4 teaspoon Ground black pepper
4 teaspoon Paprika
Three fourths teaspoon Dry mustard
Three fourths teaspoon Ground red pepper
One fourth teaspoon 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. 1520
minutes until no longer pink and meat is tender. Shred chicken using 2
forks.

Bake taco shells until warm and crisp, 57 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini