Ancho Chicken Tacos
These quick ancho chicken tacos are a fantastic Mexican dinner option, ready in about 25 minutes. Chicken breasts are coated in a spiced flour mix featuring ancho chilli powder, then pan-fried until golden and cooked through. Serve the shredded chicken in warm corn tortillas with a crisp cabbage and cilantro slaw, plus your choice of zesty toppings like lime wedges, sour cream, sliced jalapeños, avocado and onions for a complete meal.
Ingredients
- 1/2 cup white whole wheat flour (all purpose also works)
- 2 teaspoons ancho chili powder
- 1 teaspoon southwestern or taco seasoning
- a generous pinch of salt and pepper
- 2 tablespoons oil
- 1 1/2 lb. boneless skinless chicken breasts
- 12 small corn tortillas
- a few green cabbage leaves, shredded
- one bunch cilantro, chopped
- toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions
Method
- Mix the shredded cabbage and chopped cilantro. Prepare your chosen toppings.
- Place the flour, ancho chili powder, southwestern seasoning, salt and pepper into a shallow dish and stir to combine.
- Heat the oil in a sturdy pan. Slice the chicken breasts into halves or quarters, coat them in the flour mixture, and place them in the pan. Cook for a few minutes, turn over, and cook for another few minutes until browned outside and fully cooked inside. Take off the heat, add a little more salt, and let rest briefly. Chop or shred the chicken into small pieces.
- Heat the tortillas, perhaps in a microwave for 20 seconds, then build your tacos with the chicken and prepared toppings. Add plenty of lime juice and jalapeños for a vibrant kick.
Nutrition (per serving)
Sodium241 mg
Recipe details
CategoryMain course
Cuisinemexican
AuthorPinch of Yum
