Blackened Chicken Mini Tacos

Name: Blackened Chicken Mini Tacos
Total time: P1H
Yield: 4
Cuisine: Mexican
Ingredients: chicken breasts; black pepper; paprika; dry mustard; red pepper flakes; salt; taco shells; salsa; lettuce; cheddar cheese; sour cream; guacamole

Submitted by mrg

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

1 hrs

These bite-sized tacos pack serious heat from a paprika, black pepper, and red pepper flake rub that coats every strip of chicken breast before baking. The spice blend is simple but aggressive, and shredding the chicken after it cooks means all those blackened edges get distributed through every shell.

Baking the chicken instead of pan-searing keeps this manageable when you’re feeding a group. No standing over a smoking skillet, no grease splatter. The oven does the work while you prep the toppings.

The homemade pico de gallo needs time to sit. Make it several hours ahead (or overnight) so the tomatoes release their juices and the flavors marry together. Straight-from-the-cutting-board pico tastes flat by comparison.

Pro Tips

Cut the chicken into strips before coating so you get spice on more surface area. More surface means more of that blackened flavor in every bite.
Shred with two forks while the chicken is still hot. It pulls apart easily when warm but fights you once it cools.
Warm the mini taco shells in the oven for 5 to 7 minutes right before serving. Stale, room-temperature shells ruin the whole experience.

Variations

Use flour mini tortillas instead of crunchy shells and fold them into soft tacos for a different texture.
Swap the chicken for shrimp, adjusting the baking time down to 8 to 10 minutes.
Add a squeeze of lime juice and a drizzle of chipotle mayo for a smoky, creamy finish.

Ingredients

EACH CHICKEN BREAST
boneless, cut into 3/4 inch, wide strips

TEASPOONS BLACK PEPPER
ground

TEASPOONS PAPRIKA

TEASPOON DRY MUSTARD

TEASPOON RED PEPPER FLAKE
ground

TEASPOON SALT

MINI TACO SHELL *

SALSA
chunky, to taste *

EACH LETTUCE
finely shreeded, or spinach *

EACH CHEDDAR CHEESE
or montery jack cheese *

EACH SOUR CREAM *

EACH GUACAMOLE *

Directions

Combine, peppers, paprika, dry mustard and salt in a ziploc bag.

Add chicken and shake to coat.

Bake in a shallow baking dish at 350℉ (180℃). 15 to 20 minutes until no longer pink and meat is tender.

Shred chicken using 2 forks.

Bake taco shells until warm and crisp, 5 to 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, ⅛ teaspoon salt and a dash sugar.

Cover and chill several hours or overnight.