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Blackened Chicken Mini Tacos

Turn these appetizer tacos into main-dish tacos by substituting 12 regular size taco shells for the mini shells.

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3.0 by 3 people

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  • Makes: 24 servings
  • Makes: 24 mini tacos
  • Prep: 15 mins
  • Bake: 20 mins 350°F

Blackened Chicken Mini Tacos

Reviews (0)

3.0 by 3 people

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Directions

  1. 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.

From the Test Kitchen

If desired, omit the Pico de Gallo and substitute bottled chunky salsa.

Up to 24 hours ahead, prepare the Pico de Gallo; cover and chill.

Nutrition Facts (Blackened Chicken Mini Tacos)

  • Per serving:
  • 60 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 13 mg chol.,
  • 77 mg sodium,
  • 4 g carb.,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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