Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
bake:
20 mins
total:
35 mins
Servings:
24
Yield:
24 mini tacos
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Tips

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

Nutrition Facts

60 calories; fat 3g; cholesterol 13mg; saturated fat 1g; carbohydrates 4g; protein 5g; vitamin a 51.5RE; vitamin c 3mg; sodium 77mg; calcium 20.2mg; iron 0.5mg.
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