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