A simple spice blend takes Ancho Chicken Tacos from good to great!
Paired with a straightforward mango slaw, these tacos come together quickly for a colorful meal with maximum flavor.
TDLR: Top ancho chicken taco tips
DRIED CHILES: Using dried ancho chiles and California chiles brings a whole new level of flavor to these tacos!
If you've never utilized dried chiles in your cooking before, give it a shot - but use store-bought ancho chile powder as a substitute.
CUSTOMIZABLE FLAVOR: Want things spicier? Incorporate 1 or 2 spicier dried chiles to the mix. Tone down the ancho flavor with a little extra garlic or onion powder.
Jump to:
Ingredients
For the ancho chicken
CHICKEN BREAST: You'll need 2 pounds of boneless, skinless chicken breast for this recipe. Sub in boneless, skinless chicken thighs if you'd like!
ANCHO CHILES: These are dried poblano peppers, so they are relatively mild. The recipe calls for dried Ancho chiles that you'll toast and grind down to a powder, but as a shortcut you can use pre-prepared Ancho chili powder!
SPICES: Garlic powder, onion powder, cumin, paprika, kosher salt, and cracked pepper round out the spice rub for the ancho chicken.
LIME JUICE: Fresh-squeezed lime juice adds a bit of brightness to the marinade - and a spritz to the finished tacos doesn't hurt, too!
For the mango slaw
MANGO: The sweetness here goes incredibly well with smoky, robust ancho chiles! I used a Tommy Atkins mango for this recipe. If you use a smaller variety, you may have to use multiple mangoes instead of just one.
CABBAGE: I like using red cabbage because it adds SO much color to a slaw! Green cabbage works fine as a substitute.
LIME JUICE: Brings the slaw together and, like for the ancho chicken, adds some brightness!
CILANTRO: If you are a cilantro hater, you can skip this.
How to make ancho chicken
- Toast and grind the chiles: If you're using dried Ancho chiles and California chiles, the first step is to toast the chiles in a hot dry skillet, remove the stem and seeds, and grind them into a powder.
- Marinate the chicken: Prep the spice blend, cut the chicken into small strips, and toss it all together along with lime juice to marinate for at least an hour!
- Cook the chicken: When you're ready for tacos, cook the chicken over medium-high heat.
- Make slaw: Meanwhile, make the slaw with thinly-sliced cabbage, mangos, cilantro, and lime juice.
- Assemble tacos: Time to put it all together! Prep tortillas and pile on ancho chicken, mango slaw, and whatever other toppings you might like. I highly recommend a squeeze of fresh lime juice before diving in!
FAQs
Many grocery stores carry dried chiles in the "Mexican" section, or near tortillas, salsa, taco seasoning, etc.
Otherwise, you can purchase dried chiles or ancho chile powder online.
We like using corn tortillas because they're naturally gluten free and are typically the perfect size for us!
Feel free to substitute flour tortillas. Or, make your own gluten free tortillas like cassava flour tortillas or plantain tortillas!
Yes! You've got several options here.
You can toast the chiles and prepare the spice blend ahead of time. Bonus points if you also prep the chicken and marinate it the day before cooking!
Otherwise, you can make the ancho chicken ahead of time, storing it in an airtight container in the fridge for up to 4 days, and assemble tacos as needed.
The slaw can also be prepared ahead of time, although the cabbage will get more limp the longer you keep it.
Store leftover chicken in its own airtight container in the fridge for up to 4 days.
The mango slaw can be stored in its own airtight container in the fridge for up to a week - although it may get a little soggy as time goes on.
More ways to serve these tacos
Here are a few more topping ideas for chicken tacos so you customize to your liking:
- Sliced avocado
- Sour cream
- Mango salsa (use the recipe from my walleye with mango salsa)
- Sliced radishes
- Cotija or goat cheese
- Salsa verde
- Pickled red onions
- Pickled jalapenos
If it's more your speed, you can also craft a burrito bowl by nixing the tortillas and serving the ancho chicken and mango slaw over rice!
More gluten free taco recipes
- Weeknight Beef Taco Bowls (Low Carb)
- Paleo Fish Tacos with Mango Salsa
- Gluten Free Fry Bread Tacos
- Steak Tacos with Greek Salsa (Gluten Free, Paleo)
Did you make ancho chicken tacos with mango slaw? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Ancho Chicken Tacos with Mango Slaw Recipe
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 8 minutes
- Total Time: 88 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
With a spice rub made of dried chiles, these Ancho Chicken Tacos are robust and smokey without too much spiciness. Use about ¼ cup ancho chili powder as a substitute for the dried chiles if necessary. And don't forget the mango slaw - the crunch and sweetness balance out the meat!
Ingredients
Ancho chicken:
- 2 dried, whole Ancho chiles
- 2 dried, whole California or Guajillo chiles
- ½ teaspoon paprika
- 1 teaspoon cumin
- 1 ½ teaspoons garlic powder
- 2 teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 2 pounds boneless, skinless chicken breast
- 2 limes (about ¼ cup juice)
- 2 tablespoons olive oil, divided
Mango slaw:
- 1 cup thinly sliced red cabbage
- 1 mango, peeled, seeded, and sliced into strips
- ¼ cup chopped cilantro
- Juice of 1 lime (about 2 tablespoons juice)
Taco assembly:
- 8 tortillas (corn or flour tortillas work)
- 2 avocados, sliced
- 4 radishes, sliced or slivered
Instructions
- TOAST CHILES: Use kitchen shears to cut the stem off the dried ancho and California chiles. Discard stem and remove seeds. Heat a dry skillet (no oil) over high heat. Add the chiles, toasting for about 2 minutes on each side, until fragrant and blackened in spots. Remove from heat.
- MAKE SPICE MIX: Once cool enough to handle, add the toasted chiles to a high-powered blender and pulse until ground into a fine powder. Combine the chile powder, paprika, cumin, garlic powder, salt, and pepper in a small dish, stirring to combine.
- MARINATE CHICKEN: Slice the chicken breasts into small strips and transfer the chicken to a shallow dish or bowl. Add the chile mixture, lime juice, and 1 tablespoons olive oil, tossing to coat. Cover and refrigerate for at least an hour and up to overnight.
- MAKE SLAW: When ready to make the tacos, prepare the slaw before cooking the chicken. Combine sliced cabbage, mango strips, cilantro, and lime juice to a large bowl. Toss to coat and set aside.
- PREPARE CHICKEN: Heat remaining 1 tablespoon olive oil over medium-high heat. Add chicken, working in batches if necessary to not overcrowd the pan, and cook for 5-8 minutes, stirring occasionally, until the largest pieces of chicken have reached an internal temperature of 165 degrees F. Transfer the cooked ancho chicken to a bowl.
- ASSEMBLE TACOS: To assemble the tacos, lay out prepared tortillas and add 2-3 ounces of chicken. Top with sliced avocado, mango slaw, and any other desired toppings. Eat immediately.
Leave a Reply