Prep Time
Cook Time
  • Ingredients & Instructions



  • 8

    Mission Soft Taco Whole Wheat Tortillas
  • 5

    Boneless, skinless chicken thighs
  • 1

    Tbsp Cumin
  • 1

    Tbsp Ancho chile powder
  • 1 ½

    tsp Salt, divided
  • 1

    Tbsp Vegetable oil
  • ½

    Large avocado, pitted and diced
  • 1

    Tbsp Fresh lime juice
  • 1

    Tbsp Olive oil
  • Finely chopped onion
  • Chopped Cilantro


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  • Step 1

    Preheat oven to 425℉. Lightly oil a baking sheet.

  • Step 2

    In a small bowl mix together cumin, chile powder, and 1 teaspoon salt. Rub chicken with oil, then with cumin mixture, and place on baking sheet. Bake until cooked through, 15-18 minutes. Internal temperature should reach at least 170℉.

  • Step 3

    While chicken cooks, in a blender or food processor combine avocado, lime juice, olive oil, ½ teaspoon salt, and 2 tablespoons water. Blend until completely smooth, adding up to 2 tablespoons more water if needed to reach a smooth, creamy consistency.

  • Step 4

    In a large, dry skillet over medium, heat tortillas 1 at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.

  • Step 5

    Thinly slice chicken and serve in tortillas drizzled with avocado cream and topped with onion and cilantro.

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