Ingredients
- 24 mini taco shells
- 2 chicken breasts (boneless)
- 4 ts black pepper (ground)
- 4 ts paprika
- 3/4 ts dry mustard
- 3/4 ts pepper (ground red)
- 1/4 ts salt
- 3/4 slices wide
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 Shared by Carolyn Shaw 12-95
