20-Minute Ancho Chicken Tacos

20-Minute Ancho Chicken Tacos chicken 1/2 cup white whole wheat flour (all purpose also works) 2 teaspoons ancho chili powder 1 teaspoon southwestern or taco seasoning a generous pinch of salt and pepper 2 tablespoons oil 1 1/2 lb. boneless skinless chicken breasts tacos and toppings 12 small corn tortillas a few green cabbage leaves, shredded one bunch cilantro, chopped toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions Toss the cabbage and cilantro together. Prep the other toppings. Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish. In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces. Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing! NOTES When I heated up the leftover chicken, I tossed the chicken pieces in a pan with a little water and let it simmer a little while – it was phenomenal! It made the chicken a little bit saucy, which we loved. As written, these tacos are relatively mild. The toppings are what really gives it a kick, so you can pump up the flavor by adding some spicy salsa, jalapeños, or diced red onions, either raw or sauteed with the chicken.