* 20-minute Ancho Chicken Tacos


Organic Lime, ea.
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20-minute Ancho Chicken Tacos

Ancho Chicken

·         1/2 cup flour

·         2 teaspoons ancho chili powder

·         1 teaspoon  taco seasoning

·         a generous pinch of salt and pepper

·         2 tablespoons oil

·         1 1/2 lb. boneless skinless chicken breasts

Tacos and Toppings

·         12 small corn tortillas

·         1 cup green cabbage leaves, shredded

·         1/4 cup cilantro, chopped

·         toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions


1.      Toss the cabbage and cilantro together. Prep the other toppings.

2.      Combine the flour, ancho chili powder, taco seasoning, and salt and pepper in a shallow dish.

3.      In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces.

4.      Warm tortillas and assemble with the chicken and toppings. 

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