Categories: Mexican

Ingredients

• Ancho Chicken
• 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
• 11/2 lb. boneless skinless chicken breasts
• Tacos and Toppings
• 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

Directions

1. Toss the cabbage and cilantro together. Prep the other toppings.
2. Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.
3. 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.
4. 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!

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