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- user reviews (2)
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2
ripe medium tomatoes, peeled and finely chopped
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2
tablespoons finely chopped red onion
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2
tablespoons snipped fresh cilantro
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1/8
teaspoon salt
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Dash sugar
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4
medium skinless, boneless chicken breast halves (about 1 pound)
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4
teaspoons ground black pepper
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4
teaspoons paprika
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3/4
teaspoon dry mustard
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1/4
teaspoon salt
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24
mini taco shells or scoop-shaped tortilla chips
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Finely shredded spinach or lettuce
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Shredded cheddar or Monterey Jack cheese
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Dairy sour cream or guacamole
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3/4
teaspoon ground red pepper
1. For Pico de Gallo: Combine tomatoes, red onion; cilantro; 1/8 teaspoon salt, and the sugar. Mix well. Cover; chill for several hours or overnight.
2. Cut chicken breast halves into 3/4-inch-wide strips. Combine black pepper, paprika, dry mustard, red pepper, and 1/4 teaspoon salt in a plastic bag. Add chicken to the bag, shaking to coat. Arrange coated chicken in a single layer in a shallow baking pan. Bake, uncovered, in a 350 degrees F oven for 15 to 20 minutes or until chicken is tender and no longer pink. Using two forks, pull chicken apart into pieces.
3. To crisp taco shells, arrange on a baking sheet and bake 5 to 7 minutes or until warm and crisp. Serve chicken in taco shells. Top tacos with Pico de Gallo, spinach or lettuce, cheddar or Monterey Jack Cheese, and sour cream and/or guacamole. Makes 24.
- Tip If desired, omit the Pico de Gallo and substitute bottled chunky salsa.
- Make Ahead Tip Up to 24 hours ahead, prepare the Pico de Gallo; cover and chill.
- Servings Per Recipe 24,
- Calories 60,
- Protein (gm) 5,
- Carbohydrate (gm) 4,
- Fat, total (gm) 3,
- Cholesterol (mg) 13,
- Saturated fat (gm) 1,
- Vitamin A (RE) 52,
- Vitamin C (mg) 3,
- Sodium (mg) 77,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Really peppery and not much else. Would have thought the paprika would have given a smoky flavor, but I hardly noticed it was there. Tasted good when mixed with all the fixin's but will probably reduce the pepper, add a bit more salt and maybe a bit of mexican spice next time.
1/12/2010 09:57:36 AM Report AbuseI just made these tacos, we loved them. I used half the amount of spices for a mild version (they were plenty tasty) and used greek yogurt instead of sour cream. I will make this chicken again for a salad with avocados and tomatoes.
11/19/2009 04:38:05 PM Report Abuse