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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.