Ancho Chile-Rubbed Chicken Tacos

Phoebe Lapine_Ancho Chile Rubbed Chicken Tacos_HiRes

Ancho Chile-Rubbed Chicken Tacos

Total Time: 15 minutes

Serving Size: 4

Ancho Chile-Rubbed Chicken Tacos

In this chicken taco recipe, seasoned grilled chicken is placed in flour tortillas and garnished with cilantro and sour cream to create a fast, simple meal.

Originally published on Food & Wine.


  • 2 tablespoons extra-virgin olive oil
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • Eight 6-inch corn tortillas
  • 1 lime, cut into 8 wedges
  • Cilantro leaves, for serving
  • Sour cream, for serving


  1. In a large skillet, heat the olive oil. In a medium bowl, toss the chicken with the chile powder, cumin and salt. Add the chicken to the skillet in a single layer and cook over high heat, turning occasionally, until nicely browned on all sides and cooked through, about 8 minutes total.
  2. On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable. Serve the chicken with the tortillas, lime wedges, cilantro leaves and sour cream.


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