Ancho Chile-Rubbed Chicken Tacos

1. 1

   In a large skillet, heat the olive oil.

2. 2

   In a medium bowl, toss the chicken with the chile powder, cumin and salt.

3. 3

   Add the chicken to the skillet in a single layer and cook over high heat, turning occasionally, until nicely browned on all sides and cooked through, about 8 minutes total.

4. 4

   On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable.

5. 5

   Serve the chicken with the tortillas, lime wedges, cilantro leaves and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.