Welcome my loyal subjects to the kingdom of great food 😁 . Today, I’m thrilled to share a mouthwatering recipe for 20-Minute Ancho Chicken Tacos.
This recipe is giving tender chicken infused with smoky ancho chili flavors, wrapped in warm tortillas and topped with vibrant toppings—perfect for a quick and satisfying meal that’s bursting with flavor.
Why I’m Sharing This 20-Minute Ancho Chicken Tacos Recipe
I’m excited to share this recipe for busy individuals who crave a delicious meal but don’t have hours to spend in the kitchen. With just 20 minutes, you can whip up a dish that’s both delicious and convenient, perfect for any night of the week.
What Makes This 20-Minute Ancho Chicken Tacos Recipe the Best?
This recipe combines the rich, smoky flavor of ancho chili with tender chicken, creating a taco filling that’s both savory and satisfying. With minimal prep and cook time, you can enjoy homemade tacos without the hassle.
Ingredients Needed
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30g) ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 8 small flour tortillas
- Taco toppings of your choice: diced tomatoes, shredded lettuce, sliced avocado, chopped cilantro, lime wedges, etc.
Alternative Ingredients
If you do not have all the ingredients I mentioned above, worry not my frend. Here is a list of some alternative ingredients that will given you the same great result
| Ingredient | Variation |
| Chicken breasts | Boneless chicken thighs |
| Ancho chili powder | Chipotle chili powder |
| Flour tortillas | Corn tortillas |
| Taco toppings | Pickled red onions, cotija cheese, salsa verde |
Step-By-Step Guide
1. Prepare Chicken: Pat chicken breasts dry with paper towels, then season with ancho chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
2. Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side.
3. Shred Chicken: Transfer cooked chicken to a cutting board and shred using two forks.
4. Warm Tortillas: In the same skillet, warm flour tortillas for about 30 seconds on each side, or until heated through and slightly golden.
5. Assemble Tacos: Fill each tortilla with shredded chicken and your choice of taco toppings.
6. Serve: Serve tacos immediately with lime wedges on the side for squeezing.
Expert Tips
- For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
- Customize your tacos with a variety of toppings to suit your taste preferences.
- Serve with a side of Mexican rice or refried beans for a complete meal.
Utensils Needed
- Large skillet for cooking chicken
- Tongs for flipping chicken
- Cutting board and forks for shredding chicken
- Serving plates and utensils
Frequently Asked Questions
I know you have questions. Go through these frequently asked ones and see if yours is here.
If your question was not asked and answered in this section, pease do not hesitate to ask me that in the comment. I will answer ASAP.
Can I use boneless chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well in this recipe and will provide a richer flavor. Cook them following the same instructions as the chicken breasts.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas in place of flour tortillas. Corn tortillas add a deliciously rustic flavor to the tacos. Warm them in the skillet before filling with the chicken.
Can I make this recipe ahead of time?
While it’s best to serve the tacos immediately for optimal freshness, you can prepare the chicken ahead of time and reheat gently before assembling the tacos. Keep the toppings separate until ready to serve.
Can I make this recipe vegetarian?
Yes you can make this vegetarian if you wish. Substitute the chicken with your favorite plant-based protein such as tofu or tempeh, seasoned with the same spice mixture and cooked until heated through.
See the full detailed recipe below 👇👇
20-Minute Ancho Chicken Tacos
Ingredients
- 1 lb 450g boneless, skinless chicken breasts
- 2 tablespoons 30ml olive oil
- 2 tablespoons 30g ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 8 small flour tortillas
- Taco toppings of your choice: diced tomatoes shredded lettuce, sliced avocado, chopped cilantro, lime wedges, etc.
Instructions
- Pat chicken breasts dry with paper towels, then season with ancho chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side.
- Transfer cooked chicken to a cutting board and shred using two forks.
- In the same skillet, warm flour tortillas for about 30 seconds on each side, or until heated through and slightly golden.
- Fill each tortilla with shredded chicken and your choice of taco toppings.
- Serve tacos immediately with lime wedges on the side for squeezing.
Notes
- For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
- Customize your tacos with a variety of toppings to suit your taste preferences.
- Serve with a side of Mexican rice or refried beans for a complete meal.
