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Physiological Eating  Six Tastes Tacos
main dishes

Six Taste Tacos

Seasoned with Six Taste Spice Blend - sweet (coriander), sour (lemon), salty (sea salt), bitter (cumin), astringent (turmeric) and pungent (ginger) - the hearty grain and veggie filling in these vegan tacos serves as a great base for grain and broth bowls too.
  • 15m

    prep time

  • 35m

    Cook Time

  • 13



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  • 6 cups water
  • 1 teaspoon McCormick® Sea Salt Grinder, divided
  • 1/2 cup farro
  • 1/2 cup chana dal (dried split chickpeas)
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups)
  • 1 medium red bell pepper, cut into 1/2-inch cubes (about 1 cup)
  • 1/4 cup Six Taste Spice Blend
  • 2 ears fresh corn, kernels cut from cob and lightly charred
  • 2 cups kale, stems removed, coarsely chopped
  • 14 (4-inch) corn tortillas, lightly grilled
  • 1 medium ripe avocado, sliced
  • 1/4 cup Pickled Red Onions


  • Preheat oven to 450°F. Mix water and 1/2 teaspoon of the sea salt in large saucepan; bring to boil. Stir in farro and chana dal. Reduce heat to simmer; cover. Cook just until farro and dal are tender, about 25 to 30 minutes. Drain any remaining water. Set aside.

  • Meanwhile, place sweet potatoes and bell pepper in large bowl. Drizzle with 1 tablespoon of the oil; toss to coat. Arrange in single layer on large parchment-lined sheet pan.

  • Roast 20 to 25 minutes, until sweet potatoes are tender and lightly browned. Remove from oven; set aside.

  • Heat remaining 1/4 cup oil in large skillet on medium heat. Add Six Taste Spice Blend; cook until fragrant. Stir in cooked farro mixture and remaining 1/2 teaspoon sea salt until well blended. Add roasted sweet potatoes and bell pepper, corn and kale; mix well and cook just until kale is wilted. Divide filling evenly among warm corn tortillas. Top with avocado slices and pickled red onion to serve.

  • Test Kitchen Tip: To lightly char corn kernels, you can grill whole ears of corn or cook corn kernels on the stovetop. To grill, brush corn-on-the-cob lightly with oil. Grill over medium-high heat, turning frequently until lightly charred all over. Cool slightly then cut from the cob. To cook on stovetop, heat 1 teaspoon oil in large skillet on medium-high heat. Add corn kernels. Cook, stirring occasionally until lightly charred.

Nutrition information (per Serving)



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