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Ancho chicken tacos with corn tortillas, browned chicken, cabbage, cilantro, avocado, and lime

Ancho Chicken Tacos with Corn Tortillas and Cilantro

Ancho Chicken Tacos are quick, flavorful tacos with browned seasoned chicken, fresh toppings, and a satisfying mix of textures. They are an easy choice for weeknight meals or casual gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Mexican
Calories: 165
Ingredients Method Notes

Ingredients
  

Chicken
  • 1/2 cup white whole wheat flour (all purpose also works)
  • 2 teaspoons ancho chili powder
  • 1 teaspoon southwestern or taco seasoning
  • salt and pepper, as needed
  • 2 tablespoons oil
  • 1 1/2 lb. boneless skinless chicken breasts
Tortillas
  • 12 small corn tortillas
Toppings
  • 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
 

Preparation
  1. Mix the shredded cabbage and chopped cilantro together, then prepare the remaining toppings.
  2. Combine the flour, ancho chili powder, southwestern seasoning, salt, and pepper in a shallow dish.
  3. Cut the chicken breasts into halves or quarters and coat the pieces in the seasoned flour mixture.
Cooking
  1. Heat the oil in a heavy-duty pan over medium-high heat. Add the coated chicken pieces and cook for a few minutes, then turn and continue cooking until the outside is browned and the center is no longer pink.
  2. Remove the chicken from the heat, add a little more salt if needed, and let it rest for a few minutes. Cut or shred the chicken into small pieces.
Assembly
  1. Warm the tortillas for about 20 seconds, then fill them with the chicken and prepared toppings.

Notes

For reheating leftover chicken, place the pieces in a pan with a little water and let them simmer briefly to create a softer, slightly saucy texture. These tacos are relatively mild as written; add spicy salsa, jalapeños, or diced green or red onions to increase the flavor and heat.