20-Minute Ancho Chicken Tacos

Name: Taco Ayam Ancho 20 Menit
Total time: 25 min
Yield: 12 servings
Cuisine: Indonesian
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

20-Minute Ancho Chicken Tacos that are ready super fast and go perfectly with cilantro, jalapeño, sour cream, and lime juice!

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

12 servings

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

Steps

Toss the cabbage and cilantro together. Prep the other toppings.
Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.
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.
Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing!