Fruity ancho chile powder has a slight warming heat. For spicier tacos, top them with slices of jalapeño.
Slideshow: Tasty Tacos
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
How to Make It
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.