Ancho-Cumin Chicken Taco Filling Recipe

Name: Ancho-Cumin Chicken Taco Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts, cut up into chunks; 1/4 cup cumin powder; 1/4 cup dried ancho chile powder; 1 tablespoon kosher salt; 2 tablespoons coconut oil; Garnish; fresh cilantro; lime wedge; white onion, diced small; radish (I bought pretty 'purple plum' radishes at the farmer's market!); tomatillo salsa (I skipped the tomatillo salsa); crumbled Cotija cheese; red cabbage or white cabbage

Servings: persons

2 lbs boneless skinless chicken breasts, cut up into chunks
1/4 cup cumin powder
1/4 cup dried ancho chile powder
1 tablespoon kosher salt
2 tablespoons coconut oil
Garnish
fresh cilantro
lime wedge
white onion, diced small
radish (I bought pretty 'purple plum' radishes at the farmer's market!)
tomatillo salsa (I skipped the tomatillo salsa)
crumbled Cotija cheese
red cabbage or white cabbage

1
PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
2
In a large bowl, stir together the cumin powder, chili powder and salt.
3
Place the chopped chicken into the bowl and toss with spices to combine well.
4
Heat the coconut oil over medium--high heat until it shimmers.
5
Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
6
To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
7
Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, cut up into chunks, 1/4 cup cumin powder, 1/4 cup dried ancho chile powder, 1 tablespoon kosher salt, and more.

Yes, Ancho-Cumin Chicken Taco Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho-Cumin Chicken Taco Filling

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