20‑Minute Ancho Chicken Tacos

• white whole wheat flour (can use all‑purpose)↗0.5 cup
• anchovy chili powder↗2 teaspoon
• west‑Mexican or taco seasoning1 teaspoon
• generous pinch of salt and pepper
• oil2 tablespoon
• boneless skinless chicken breasts1.5
• small corn tortillas↗12
• a few shredded green cabbage leaves
• one bunch of chopped cilantro1
• fillings: lime wedges, sour cream, sliced jalapeño, sliced avocado, chopped green or red onion

Step-by-step instructions

1. 1

   Mix the cabbage and cilantro. Prepare the other fillings.

2. 2

   Combine the flour, anchovy chili powder, west‑Mexican seasoning, and salt and pepper in a shallow bowl.

3. 3

   Heat the oil in a heavy skillet over medium‑high heat. Cut the chicken breasts in half or quarters, coat them in the flour mixture, and place them in the skillet. Cook for a few minutes; flip and cook a few more minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt and let rest for a few minutes. Cut or shred the chicken into small pieces.

4. 4

   Warm the tortillas (I simply microwave them for 20‑30 seconds). Assemble them with the chicken and fillings. Be generous with lime juice and jalapeño for extra piquant flavor!