Chicken Mole Tacos
- 15m Prep Time
- 12m Cook Time
- 25m Ready In
Chicken is coated with a blend of cocoa powder, ancho chile, and cinnamon, then roasted and served in corn tortillas with a tangy cabbage slaw. This quick recipe captures the complex flavors of mole in a simple weeknight meal.
Ingredients
- 3/4 lbs boneless, skinless chicken breasts cut into ½-inch pieces
- 3/4 tsp unsweetened cocoa powder
- 3/4 tsp ancho chile powder
- 1/2 tsp ground cinnamon
- Kosher salt and pepper
- 0.5 small red onion thinly sliced
- 0.5 red pepper thinly sliced
- 0.25 red cabbage cored and thinly sliced
- 1 tbsp fresh lime juice
- 4 small corn tortillas
- Cilantro
- Greek yogurt
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 50.7 mg
- Iron: 1.27 mg
- Magnesium: 54.6 mg
- Phosphorus: 290 mg
- Potassium: 460 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 tsp unsweetened cocoa powder
- 3/4 tsp ancho chile powder
- 1/2 tsp ground cinnamon
- Kosher salt and pepper
- 1 tbsp fresh lime juice
- 4 small corn tortillas
- Cilantro
- Greek yogurt
- Lime wedges
Prepare
- 3/4 lbs boneless, skinless chicken breasts, cut into ½-inch pieces
- 0.5 small red onion, thinly sliced
- 0.5 red pepper, thinly sliced
- 0.25 red cabbage, cored and thinly sliced
Let's Cook
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Step 1.
Heat the oven to 425°F. In a medium bowl, toss the ¾ pound boneless, skinless chicken breasts (cut into ½-inch pieces) with ¾ teaspoon unsweetened cocoa powder, ¾ teaspoon ancho chile powder, ½ teaspoon ground cinnamon, and ¼ teaspoon each kosher salt and pepper until evenly coated. Transfer the chicken to a rimmed baking sheet in a single layer and roast until cooked through and no longer pink in the center, about 12 minutes.
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Step 2.
While the chicken roasts, in another bowl, combine ½ small red onion (thinly sliced), ½ red pepper (thinly sliced), and ¼ red cabbage (cored and thinly sliced). Toss with 1 tablespoon fresh lime juice and ¼ teaspoon each kosher salt and pepper. Set aside to let the flavors meld.
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Step 3.
Warm 4 small corn tortillas: wrap a small stack in damp paper towels and microwave in 30-second increments until soft and pliable, or heat them over an open flame on a gas stove, turning when small brown spots appear, then wrap tightly in foil. Fill each tortilla with the roasted chicken, top with the slaw, and garnish with cilantro and a dollop of Greek yogurt if desired. Serve with lime wedges on the side.