Ingredients for Ancho Cumin Chicken Taco Filling
- 1.25 lbs boneless, skinless chicken breasts
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ancho chili powder
- 1 teaspoon salt
- 1 tablespoon coconut oil
- Fresh cilantro, for topping
- Lime wedges, for serving
- White onion, for topping
- Radishes, for topping
- Tomatillo salsa, for topping
- Cotija cheese, for topping
- Red cabbage, for topping
- 1.25 lbs boneless, skinless chicken thighs
- Warm tortillas, for serving
- 1 whole dried ancho chili
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How to Make Ancho Cumin Chicken Taco Filling
- Cut 1.25 lbs boneless, skinless chicken thighs into 1-inch pieces. Pulse in a food processor 6-8 times, or until coarsely chopped. Avoid over-processing.
- In a large bowl, whisk together 1 1/2 tablespoons ground cumin, 1 1/2 tablespoons ancho chili powder (recipe below), and 1 teaspoon salt.
- Add the chopped chicken to the bowl and toss to coat evenly with the spice mixture.
- Heat 1 tablespoon coconut oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet in a single layer. Cook undisturbed for 1 minute.
- Stir the chicken and continue cooking for 5-7 minutes, or until cooked through and no longer pink, stirring frequently and breaking up any large clumps.
- Serve the chicken mixture in warm tortillas. Top with your favorite toppings (see serving suggestions below).
- **Homemade Ancho Chili Powder:** Roast 1 whole dried ancho chili under a broiler or in a dry skillet until fragrant and slightly charred. Remove stem, seeds, and membranes. Grind the chili flesh in a spice grinder or coffee mill until finely powdered.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
1g
Fat
14g
Carbs
0g
