• 2 ripe medium tomatoes, peeled and finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons snipped fresh cilantro
  • 1/8 teaspoon salt
  • Dash sugar
  • 4 medium skinless, boneless chicken breast halves (about 1 pound)
  • 4 teaspoons ground black pepper
  • 4 teaspoons paprika
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 24 mini taco shells or scoop-shaped tortilla chips
  • Finely shredded spinach or lettuce
  • Shredded cheddar or Monterey Jack cheese
  • Dairy sour cream or guacamole
  • 3/4 teaspoon ground red pepper


1. For Pico de Gallo: Combine tomatoes, red onion; cilantro 1/8 teaspoon salt, and the sugar. Mix well. Cover; chill for several hours or overnight.

2. Cut chicken breast halves into 3/4-inch-wide strips. Combine black pepper,paprika, dry mustard, red pepper, and 1/4 teaspoon salt in a plastic bag. Add chicken to the bag, shaking to coat. Arrange coated chicken in a single layer in a shallow baking pan. Bake, uncovered, in a 350 degrees F oven for 15 to 20 minutes or until chicken is tender and no longer pink. Using two forks, pull chicken apart into pieces.

3. To crisp taco shells, arrange on a baking sheet and bake 5 to 7 minutes or until warm and crisp. Serve chicken in taco shells. Top tacos with Pico de Gallo, spinach or lettuce, cheddar or Monterey Jack Cheese, and sour cream and/or guacamole. Makes 24.



If desired, omit the Pico de Gallo and substitute bottled chunky salsa.


Make-Ahead Tip

: Up to 24 hours ahead, prepare the Pico de Gallo; cover and chill.