Blackened Chicken Mini Tacos
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.
- 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.
- 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