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 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 Shared by Carolyn Shaw 12-95