YIELD: 24 SERVINGS

6 cups ripe tomatoes, cut into ½" pieces

3 cups avocados, peeled and cut into ½" pieces

¾ cup red onion, ¼" dice

6 Tbsps. chopped fresh cilantro

6 Tbsps. fresh lime juice

1 Tbsp. sea salt, fine grind

1 tsp. roasted ground cumin

¾ cup olive oil

2 Tbsps. garlic powder

1 Tbsp. sea salt, fine grind

2 Tbsps. roasted curry powder

1 Tbsp. crushed red pepper flakes

9 lbs. boneless skinless chicken breasts or thighs, trimmed

48 flour tortillas (8")

12 cups mesclun or other lettuce

1. For the salsa: Mix tomatoes, avocados, red onion, cilantro, lime juice, salt and cumin in bowl. Refrigerate until ready to assemble tacos.

2. For the chicken: Mix oil, garlic powder, sea salt, curry powder and red pepper in small bowl.

3. Add chicken and marinate in refrigerator for 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

4. Grill chicken over medium-high heat 6 to 8 minutes per side or until internal temperature of 165°F is reached. Cut chicken into thin strips.

5. Place ¼ cup lettuce on each tortilla. Fill with chicken and salsa. Fold sides of tortilla over filling.

Photo and recipe: McCormick for Chefs