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Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 1/2 teaspoon ancho chile powder
  • Cilantro leaves, for serving
  • 8 6-inch corn tortillas
  • 1/2 teaspoon cumin
  • 1 lime, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 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.On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable
  4. Serve the chicken with the tortillas, lime wedges, cilantro leaves and sour cream.

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