Ancho Chicken Tacos

These smoky Ancho Chicken Tacos are everything I want on taco night. They’re bold, juicy, and full of flavor. The chicken gets marinated in a mix of ancho chile powder, cumin, garlic, and paprika, then baked until tender before being shredded and tucked into warm corn tortillas.

With crisp onion, fresh cilantro, and a squeeze of lime on top, every bite has the perfect balance of smoky, bright, and fresh.

Three soft corn tortillas filled with shredded ancho chicken tacos, topped with chopped onions and cilantro, are arranged on a white plate with lime wedges on the side.

The Culinary Compass participates in several different affiliate programs.
As an Amazon Associate, we earn from qualifying purchases.

The secret is the ancho chile powder. It’s made from dried poblano peppers and has a deep, smoky flavor with a hint of dried fruit and cocoa. It’s not super spicy! Think warm and earthy in the best way. When it’s paired with cumin and paprika, it gives the chicken incredible depth without overpowering it.

This recipe has become one of my favorites because it’s easy enough for a weeknight, but feels a little special. If you’re into tacos with big flavor, you’ll love my Fish Tacos with Pineapple Mango Salsa for a tropical spin or these Baked Chicken Taquitos that are perfect for game day.

WANT TO SPICE IT UP EVEN MORE?

Serve these tacos with a drizzle of Chipotle Lime Sauce or alongside some Mango Black Bean Salsa for a bright, fruity contrast.

A close-up of two pieces of grilled chicken breast with a golden brown, slightly charred exterior, served on a light-colored plate for ancho chile chicken.

Step by Step Instructions

Check out the recipe card below for more in-depth instructions for this ancho chile chicken.

Marinate the Chicken: Place 1 pound of boneless chicken breasts in the ancho chile marinade. Chill for at least 30 minutes (or up to 24 hours for deeper flavor).
Bake the Chicken: Preheat the oven to 400 °F. Place the marinated chicken on a baking sheet and bake for 20‑25 minutes until cooked through.
Shred the Chicken: Once the chicken is cooked, let it rest a few minutes. Then use two forks to shred into bite‑sized pieces.
Warm the Tortillas: Warm your corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until slightly crisp‑pliable.
Assemble the Tacos: Place a spoonful of shredded ancho‑chile chicken onto each warmed tortilla. Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice. Add optional toppings like salsa, sour cream or avocado.
Serve Hot & Enjoy! Put everything on the table so your guests can build their own tacos—from mild to full‑on flavor. Dive in and enjoy!

Nordic Ware Aluminum Half Sheet

This 2 pack of half sheets is a baking and cooking essential. Perfect for roasting or cookies!

BUY NOW

Shredded ancho chile chicken served on a white plate with two forks, displaying a mix of orange and brown spices coating the meat.

A glass jar filled with finely chopped onions and cilantro, with a spoon inside, placed on a light-colored surface.

Recipe Testing Notes and Tips

As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:

Marinating the chicken lets the flavor penetrate and helps tenderize the meat. I love using this Ancho Marinade.
Letting the cooked chicken rest before shredding helps retain more of its juices.
Warming the tortillas just before serving prevents them from getting soggy when you add juicy toppings.
A quick way to warm the tortillas is to wrap them in foil and warm in the oven after it’s turned off and the chicken is removed.
Shredding chicken not your fav? Use a food processor or hand mixer to save time!
You can sear the chicken in a large pan over high heat on both sides to build up some crust.

Tip

If you butterfly the chicken breasts (slice them horizontally to create thinner cut pieces), the marinade will penetrate more quickly and evenly, which means you can reduce the marinating time and still get great flavor.

Variations

Use chicken thighs instead of breasts for a richer, juicier texture.
Swap corn tortillas for flour tortillas if you prefer a softer, larger wrap.
Add a smoky‑sweet mango–cilantro slaw on top for a fresh tropical twist.
Use a grilled or char‑broiled method instead of baking for outdoor flavor.
Turn it into a taco salad by placing the shredded chicken over greens and crushed tortilla chips, with toppings.

Three ancho chicken tacos filled with shredded seasoned meat, topped with chopped onions and fresh cilantro, served on soft corn tortillas on a white plate.

Spice Spotlight: Ancho Chile Powder

If you love deep, smoky flavor without overpowering heat, ancho chile powder is your secret weapon. Made from dried poblano peppers, it brings a rich warmth with hints of raisin, cocoa, and earthy sweetness. It’s way more complex than regular chili powder.

Use it in marinades, spice rubs, or sauces when you want a slow-building, mellow heat that still packs character.

Recipe FAQs

What kind of chicken can I use in this recipe?

Boneless chicken breasts and chicken thighs are my two favorite options for these tacos! You could also use pulled rotisserie chicken or precooked shredded chicken, but they won’t need to marinade as long. I’d reserve some of the marinade to drizzle on before serving to make sure it really packs a punch.

What other taco toppings can go on this dish?

A fresh coleslaw or cabbage slaw, cotija cheese, avocado, sour cream, green onions, and lime zest would all be delicious!

What if I only have regular chili powder?

You can substitute regular chili powder, but you’ll miss the unique smoky, raisin‑like flavor of an ancho chile.

How spicy is ancho chile powder?

Ancho chile powder is generally mild to moderate heat with rich, smoky flavor. If you prefer more heat, you can add a pinch of cayenne or chopped jalapeños.

Can I make this ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead, then cook just before serving. The shredded chicken can also be stored in the fridge for up to 3 days and reheated.

DID YOU LOVE THIS RECIPE?
Leave a 5 star rating and a comment below – I love reading them! Be sure to pin on Pinterest!
★★★★★

Ancho Chicken Tacos

Yield: 8 tacos

Prep Time: 20 minutes

Marinade Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour 20 minutes

Ancho chicken tacos are smoky, juicy, and full of flavor from a simple ancho chile marinade. An easy ancho chicken recipe perfect for taco night.

Ingredients

Ancho Chile Marinade
1 pound chicken breasts

To serve:

Corn tortillas
Cilantro, chopped
Onion, diced
Limes, quartered

Instructions

Marinate the chicken breasts in the ancho chile mixture for at least 30 minutes (or up to 24 hours) in the refrigerator.
Preheat your oven to 400°F. Place the chicken breasts on a baking sheet and bake them for 20-25 minutes, or until they are cooked through.
Once the chicken is cooked, let it cool slightly and shred it into bite-sized pieces using two forks.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are slightly crispy and pliable.
Assemble the tacos by placing a spoonful of ancho chile chicken in the center of each corn tortilla. Top the chicken with diced onion, chopped cilantro, and a squeeze of lime juice.
Serve the tacos hot and enjoy!

Notes

Add more toppings to your table with items like salsa, sour cream, avocado, or any other toppings you like.
Butterfly the chicken breasts to help marinade the chicken even faster.
Wrap the tortillas in foil and warm them in the oven as a quick option to prepare them.