Ancho Chile-Rubbed Chicken Tacos

• 2 tablespoons extra-virgin olive oil
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• Eight 6-inch corn tortillas
• 1 lime, cut into 8 wedges
• Cilantro leaves, for serving
• Sour cream, for serving

1. In a large skillet, heat the olive oil.
2. In a medium bowl, toss the chicken with the chile powder, cumin and salt.
3. Add the chicken to the skillet in a single layer and cook over high heat, turning occasionally, until nicely browned on all sides and cooked through, about 8 minutes total.
4. On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable.
5. Serve the chicken with the tortillas, lime wedges, cilantro leaves and sour cream.

extravirgin olive oil, skinless, ancho chile powder, cumin, salt, lime, cilantro, sour cream

Taken from www.foodandwine.com/recipes/ancho-chile-rubbed-chicken-tacos (may not work)