Homemade Taco Bowls: Turmeric Chicken & Avocado Salsa

I really like Tacos. I like them because when the kids start moaning inexplicably and picking fights over a felted play-kitchen banana and I realize we’re hurtling head first into the witching hour and I should have had dinner ready fifteen minutes ago for-heaven’s-sake . . . then I can make tacos, quick quick quick, and at least partial sanity can be restored as black beans fill mouths and avocados soothe souls.

Tacos are a lifesaver. I mean it.

I also like Tacos because I can invite people over for something like Cinco de Mayo, and I can pretend that I have it all together and be kind of impressive. Never mind the closed doors down the hall that are hiding the latest crayon disaster and my lazy laundry folding disorder. Just keep your eyes on the tacos. For an evening, I can be the confident, nonchalant host even though I am not really a confident, nonchalant host – it’s the tacos, yes I owe it to the tacos.

So, this weekend I invited people over for a Taco Fiesta and I totally played it cool. I made tortilla bowls, which scored me some extra points in the fancy department (even though they are super easy when you have these tortilla shell pans), and I made sure everyone knew I was using things like “Sicilian Sea Salt” a.k.a. these are no ordinary tacos. I even remembered to marinate the meat the day before. (You don’t have to marinate that far in advance, but it helps if you do and it made me feel like I had really put some effort into the Fiesta and earned my hardworking host title.)

The Taco Fiesta was a success! Taco bowls mean everybody can put their meal together with the ingredients they like best, which means everyone eats, everyone is satisfied, and then I am very, very happy.

So, after all the taco success of late, these are the reasons why I like tacos and you should too:

• They are quick and easy
• It’s easy to make a lot so you can feed a lot
• They are completely customizable
• They taste really good
• Why not?

Tumeric Spiced Chicken with Tomato Avocado Salsa

This colorful grilled chicken and garden-fresh salsa are the foundation of a flavorful build-your-own taco bowl, perfect for easy entertaining.

Chicken Ingredients

2 tablespoons olive oil
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1 teaspoon McCormick Ground Turmeric
1/2 teaspoon McCormick Crushed Red Pepper
2 pounds boneless skinless chicken breasts or thighs, trimmed

Salsa Ingredients

6 medium vine-ripened tomatoes, cut into 1/2 inch chunks
2 avocados, peeled and cut into 1/2 inch chunks
1/2 cup coarsely chopped red onion
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1/2 teaspoon McCormick ground Turmeric

Other Taco Bowl ingredients:

8 flour tortillas
2 cups frisee, kale, or spinach
2 cups cooked black beans
2 cups cooked brown rice
1 cup cooked quinoa

Directions

For the Chicken: Mix oil and spices in a small bowl. Place chicken in a large resealable bag or glass dish. Add marinade and turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Remove chicken from marinade and discard any remaining marinade. Grill the chicken over medium high heat for 6 to 8 minutes per side or until cooked through. Cut chicken into strips or chunks.

For the Salsa: Mix all ingredients in a medium bowl. Cover and refrigerate until ready to serve.

Serve in rolled tacos or in baked taco bowls. Serves 8.