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Turmeric Chicken Tacos with Tomato Avocado Salsa

This colourful grilled chicken and garden-fresh salsa recipe could be the foundation of a flavourful build-your-own taco bar, perfect for easy entertaining while incorporating the healthy benefits of curcumin in turmeric powder.
15 min
PREP TIME
16 min
COOK TIME
370
CALORIES
18
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • Turmeric Spiced Chicken –
  • 2 tablespoon (30 milliliter) olive oil
  • 1 teaspoon (5 milliliter) Garlic Powder
  • 1 teaspoon (5 milliliter) Sea Salt Grinder
  • 1 teaspoon (5 milliliter) Turmeric Ground
  • 1/2 teaspoon (2 milliliter) Red Pepper Crushed
  • 2 pound (1 kilogram) boneless skinless chicken breasts or thighs, trimmed
  • Tomato Avocado Salsa –
  • 6 medium vine-ripened tomatoes, cut into ½-inch (1.25 cm) chunks (~2 ½ cups)
  • 2 avocados, peeled and cut into ½-inch (1.25 cm) chunks (~1 ½ cups)
  • 1/2 cup (125 milliliter) coarsely chopped red onion
  • 1/4 cup (60 milliliter) chopped fresh cilantro
  • 2 tablespoon (60 milliliter) fresh lime juice
  • 1 teaspoon (5 milliliter) Sea Salt Grinder
  • 1/2 teaspoon (2 milliliter) Turmeric Ground
  • Tacos –
  • 2 cups frisée or other lettuce
  • 8 flour tortillas (8-inch/20 cm)

Preparation

  • 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 flavour.
  • 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 for 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place ¼ cup (60 mL) lettuce on each tortilla. Fill with chicken and salsa. Fold sides of tortilla over filling and roll up to serve.

NUTRITION INFORMATION

(per Serving)

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