| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crs, Totest, Post |
24 |
Servings |
INGREDIENTS
| 2 |
|
Boneless chicken breasts, |
|
|
Cut into 3/4" wide strips |
| 4 |
ts |
Ground black pepper |
| 4 |
ts |
Paprika |
| 3/4 |
ts |
Dry mustard |
| 3/4 |
ts |
Ground red pepper |
| 1/4 |
ts |
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 |
INSTRUCTIONS
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. 15-20
minutes until no longer pink and meat is tender. Shred chicken using 2
forks.
Bake taco shells until warm and crisp, 5-7 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
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