achiote chicken taco bowl
achiote chicken taco bowl
achiote chicken taco bowl
achiote chicken taco bowl


1.5 Tbl Achiote Blend
2 Tbl Blood Orange Avocado Oil
2 Tbl Pineapple Balsamic
2 Tbl Louisiana Pepper Exchange Chipotle Puree
3 garlic cloves, minced
Juice of 1/2 orange
Juice of 1/2 lime
1/2 tsp salt
4 boneless, skinless chicken thighs
Creamy Cilantro Sauce for serving
Pickled Cabbage for serving
Pepitas, Roasted Corn, Cotija Cheese, Lime Wedges, for serving

Lunch plans? Say yes to this oh-so flavorful Southwest protein bowl. We took some flavor bombs and layered them into this delicious, satisfying, can’t-wait-to-dig-in bowl.

What’s a flavor bomb? They’re concentrated flavors in the form of pantry staples and condiments that you’ll want to keep on hand. Stock up on our Spice Blends, Louisiana Pepper Exchange Purees, Harissa Paste, Pepper Jellies, Dukkah…the list goes on. Products that pack a ton of flavor into a small package – that’s a flavor bomb. And they’re just what you need to stock your pantry so that you’re ready to deliver full flavor to everyday ingredients.


1.First make the Achiote Paste by combining the Achiote Blend with the Blood Orange Avocado Oil and Pineapple Balsamic. Stir well and set aside for 15 minutes.
2.Next, marinate the chicken. In a large bowl, combine the Achiote Paste with the Louisiana Pepper Exchange Chipotle Puree, garlic, orange and lime juices and salt. Add the chicken and use tongs to toss to coat. Marinate for at least an hour. Overnight is even better!
3.Remove the chicken from the marinade and set at room temp for 30 mins prior to cooking to take the chill off the chicken. Heat a skillet over medium high heat and drizzle in additional Blood Orange Avocado Oil. Sear the chicken on one side until golden brown. Flip and lower the heat and continue cooking the chicken until the chicken is cooked through. It should be firm to the touch, opaque white throughout and the juices should run clear. A meat thermometer should registe 165°F. All total, the cook time will be 8-12 mins.
4.When you're ready to build your bowl, the sky's the limit! A base of rice or salad greens is a great start. Layer on sliced chicken. We added roasted corn and avocado. Be sure to add in some chrunch. We used Pepitas. A little salty cheese like Cotija or Manchego is fantastic on this bowl. Sauce it up with a drizzle of our Cilantro Sauce. Finally, a tangy element is a must! Try our Pickled Cabbage or Pickled Red Onion. DIG. IN.

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