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
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For the salsa: Mix tomatoes, avocados, red onion, cilantro, lime juice, salt and cumin in bowl. Refrigerate until ready to assemble tacos.
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For the chicken: Mix oil, garlic powder, sea salt, curry powder and red pepper in small bowl.
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Add chicken and marinate in refrigerator for 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
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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.
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Place ¼ cup lettuce on each tortilla. Fill with chicken and salsa. Fold sides of tortilla over filling.
Photo and recipe: McCormick for Chefs
