Ancho Chile-Rubbed Chicken Tacos
© Phoebe Lapine

Ancho Chile-Rubbed Chicken Tacos

  • SERVINGS: Makes 8 small tacos

Fruity ancho chile powder has a slight warming heat. For spicier tacos, top them with slices of jalapeño.

Slideshow: Tasty Tacos


  1. 2 tablespoons extra-virgin olive oil
  2. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  3. 1/2 teaspoon ancho chile powder
  4. 1/2 teaspoon cumin
  5. 1/2 teaspoon salt
  6. Eight 6-inch corn tortillas
  7. 1 lime, cut into 8 wedges
  8. Cilantro leaves, for serving
  9. 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.