30-Minute Spicy Ancho Turkey Chili
This is the 20-Minute Ancho Chicken Tacos, a quick and delicious tacos filled with seasoned ancho chicken, served with your choice of toppings in warm tortillas.
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.