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1 | Pat chicken dry with paper towels. Combine chili powder, cumin, and garlic powder in small bowl. Season chicken on all sides with chili powder mixture. Season with salt. |
2 | Heat oil in large skillet over medium high heat. When oil is shimmering, add chicken in single layer. Cook chicken until browned and cooked through, about 5-6 minutes per side. Remove chicken from skillet and shred with two forks. |
3 | Wipe skillet clean and quickly toast tortillas until lightly charred, about 1-2 minutes per side. |
4 | Toss cabbage, cilantro, scallions and jalapeno together until combined. Combine all ingredients for crema in food processor or small blender until smooth. Season with salt to taste. |
5 | Build tacos with avocado crema, shredded ancho chicken and cilantro slaw. Serve with lime wedges. |
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