Turmeric Chicken Tacos with Tomato Avocado Salsa

Name: Turmeric Chicken Tacos with Tomato Avocado Salsa
Prep time: 15 min
Cook time: 16 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 2 tbsps olive oil; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Gourmet Collection Sicilian Sea Salt; 1 tsp McCormick® Turmeric, Ground; 1/2 tsp McCormick® Red Pepper, Crushed; 2 pounds boneless skinless chicken breasts or thighs, trimmed; 6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups); 2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups); 1/2 cup coarsely chopped red onion; 1/4 cup chopped fresh cilantro; 2 tbsps fresh lime juice; 1 tsp McCormick® Gourmet Collection Sicilian Sea Salt; 1/2 tsp McCormick® Turmeric, Ground; 2 cups frisée or other lettuce; 8 flour tortillas (8-inch)

This colorful grilled chicken and garden-fresh salsa recipe could be the foundation of a flavorful build-your-own taco bar, perfect for easy entertaining while incorporating the healthy benefits of curcumin in turmeric powder.

15m

PREP TIME

16m

COOK TIME

397

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

Turmeric Spiced Chicken
2 tablespoons olive oil
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 teaspoon McCormick® Ground Turmeric
1/2 teaspoon McCormick® Crushed Red Pepper
2 pounds boneless skinless chicken breasts or thighs, trimmed
Tomato Avocado Salsa
6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)
2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup coarsely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Ground Turmeric
Tacos
2 cups frisée or other lettuce
8 flour tortillas (8-inch)

KEY PRODUCTS

INSTRUCTIONS

1 For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2 Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3 Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.