Where can I find ancho chiles or ancho chile powder?

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.

What type of tortillas do you recommend?

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 !

Can I make any part of these tacos ahead of time?

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.

How do I store leftovers?

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.

Lime Ancho Chicken Tacos with Mango Slaw

Name: Ancho Chicken Tacos with Mango Slaw Recipe
Prep time: 1 h 20 min
Cook time: 8 min
Total time: 1 h 28 min
Cuisine: Mexican
Ingredients: 2 dried, whole Ancho chiles; 2 dried, whole California or Guajillo chiles; 1/2 teaspoon paprika; 1 teaspoon cumin; 1 1/2 teaspoons garlic powder; 2 teaspoons kosher salt; 1/2 teaspoon cracked black pepper; 2 pounds boneless, skinless chicken breast; 2 limes (about 1/4 cup juice); 2 tablespoons olive oil, divided; 1 cup thinly sliced red cabbage; 1 mango, peeled, seeded, and sliced into strips; 1/4 cup chopped cilantro; Juice of 1 lime (about 2 tablespoons juice); 8 tortillas (corn or flour tortillas work); 2 avocados, sliced; 4 radishes, sliced or slivered

Description

With a spice rub made of dried chiles, these Ancho Chicken Tacos are robust and smokey without too much spiciness. Use about 1/4 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

Units Scale

Ancho chicken:

2 dried, whole Ancho chiles
2 dried, whole California or Guajillo chiles
1/2 teaspoon paprika
1 teaspoon cumin
1 1/2 teaspoons garlic powder
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 pounds boneless, skinless chicken breast
2 limes (about 1/4 cup juice)
2 tablespoons olive oil, divided

Mango slaw:

1 cup thinly sliced red cabbage
1 mango, peeled, seeded, and sliced into strips
1/4 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

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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.