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Add a photoRaciónes: 12
Ingredientes
- 2 x Boneless chicken breasts, Cut into 3/4" wide strips
- 4 tsp Grnd black pepper
- 4 tsp Paprika
- 3/4 tsp Dry mustard
- 3/4 tsp Grnd red pepper
- 1/4 tsp Salt
- 24 x Mini taco shells Pico de Gallo or possibly chunky Salsa Finely shredded lettuce or possibly Spinach Shredded Cheddar or possibly Montery Jack cheese Lowfat sour cream Guacamole
Direcciones
- Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add in chicken and shake to coat. Bake in a shallow baking dish at 350F. 15-20 min till no longer pink and meat is tender. Shred chicken using 2 forks.
- Bake taco shells till hot and crisp, 5-7 min. Serve chicken in shells and pass remaining filling ingredients.
- Pico de Gallo: Combine 2 medium minced riipe tomatoes, 2 Tbsp. finely minced red onion, 2 Tbsp. minced fresh cilantro, 1/8 tsp. salt and a dash sugar. Cover and refrigerateseveral hrs or possibly overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 44 | |
| Calories from Fat 20 | 45% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 67mg | 3% |
| Potassium 78mg | 2% |
| Total Carbs 0.95g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.08g | 0% |
| Protein 5.05g | 8% |
