Chicken Tacos With Ancho Chili Sauce

Rated

Ingredients

2 tbsp olive oil
1 whole onion, chopped
2 whole Boneless, skinless chicken breasts, cut into strips
2 whole serrano chili, halved and sliced
3 whole tomatoes, peeled, seeded, and coarsely chopped
1/4 cup Chicken Stock
1 dash salt or to taste
8 whole corn tortillas
1 cup shredded cabbage
1 whole avocado, peeled, pitted and thinly sliced

Preparation

Prepare the Ancho Chili Sauce and keep warm.

Heat the olive oil in a skillet over very high heat and sauté the onion until soft, about 5 minutes. Add the chicken and sauté until the chicken is tender and cooked through, about 5 minutes. Remove the chicken and keep warm. Add the serranos, tomatoes, and stock and simmer until the sauce is thick. Add the chicken and season with salt.

To serve, soften each tortilla by heating over the flame on top of the stove or in a tortilla warmer, turning until soft. Lay two of the tortillas, overlapping, on a work surface. Spoon the chicken stew on top. Top with cabbage, avocado, and a spoonful of Ancho Chili Sauce and roll up tight or serve open. Repeat with the remaining tortillas and filling.

To serve, place 2 tacos on each plate, and spoon additional Ancho Chili Sauce on top, spreading with the back of a spoon.

Yield

Serves 4

Cook Time

Prep Time: 15 mins.
Cook Time: 10 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 310
Calories from Fat: 207

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 23g
35%
Carbohydrates 35g
11%
Dietary Fiber 12g
48%
Saturated Fat 10g
50%
Calories 310kcal
15%
Cholesterol 23mg
7%
Protein 18g
30%
Sodium 202mg
8%
Calcium
1%
Iron
16%
Vitamin A
21%
Vitamin C
60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.