Ancho Chicken Tacos

This is the kinda of meal we love to eat all summer. They’re easy to put together and everybody loves them. We start by marinating the chicken in a delicious marinade, chop up the veggies for the salsa/toppings while the chicken marinates, then grill the chicken. Slice the juicy flavorful chicken into bite sized pieces, place them on some charred tacos, pile on the toppings and enjoy.

The Ancho seasoning is classic Mexican and full of flavor. It works wonderfully with any protein, sturdy vegetables like cauliflower, mushrooms, eggplant, zucchini or sweet potatoes (also a great recipe to use those summer veggies growing like crazy in your garden). So keep a jar of this seasoning in your pantry and have a delicious meal whenever hunger strikes or days when you have no idea what to make for dinner.

**NOTE To keep the chicken breast from over cooking and drying which is always a concern with breast pieces, I like to slice the chicken breast transversely so the piece divides into two thinner pieces, this is also called butterflying chicken breast. By doing so the chicken cooks faster and lesser time on the heat means the chicken breast still retains the moisture and doesn’t dry-out!

GRILLED ANCHO CHICKEN Serves 4

• 1 ½ pounds boneless skinless chicken breasts, sliced from the center and divided to open up alike a butterfly**see note
• 2 tablespoons ancho chili powder, (I bought mine at a Latin market, Amazon sells several brands )
• 1 teaspoon garlic powder
• ½ teaspoon Mexican or regular oregano
• 1 teaspoon taco seasoning, homemade or store bought
• kosher sea salt ( check before adding, many store bought taco seasonings already have salt added to them)
• 2 tablespoons e.v olive oil

TOPPINGS

• 10-12 small corn tortillas, I like Tia Lupita brand
• a generous handful of spinach or cabbage leaves, shredded
• a small bunch spring green onions, chopped
• 4-5 radishes, chopped
• 1-2 small Persian cucumber, chopped
• 2 small avocados, sliced
• cojita or crumbled feta, optional
• handful of cilantro, chopped
• toppings: lime wedges, jalapeño slices

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INSTRUCTIONS

1. Slice the chicken breast in the middle along the length of the breast to open up like a butterfly.
2. Combine the garlic powder, oregano, ancho chili powder, taco seasoning, salt and pepper and mix it with the oil. Toss the butterflied chicken in this marinade and allow the chicken to rest for one hour in the fridge.
3. Prep the other toppings while the chicken marinates.
4. grill the chicken pieces on the hot grill until cooked on each side and has grill marks, about 7-8 minutes on each side. Once cooked transfer on to a cutting board and allow to rest for a few minutes. Slice the chicken into bite sized strips.
5. Warm tortillas on a hot pan, assemble with the chicken slices then the toppings. Generously squeeze with the lime juice and sliced jalapeños for extra oomph, Serve!