Martha's roasted chicken tacos

While growing up my grandmother and a friend of hers threw back yard parties during which they served homemade foods and cocktails and played records on the hi-fi: I might never forget the Beer Barrel Polka or Mitch Miller's sing-a-longs.

One of the popular buffet-style meals, tacos, saw a table packed with hand-cut lettuce, high-fat ground beef browned with McCormick taco seasoning, shredded cheddar cheese, diced garden-fresh tomatoes and, of course, store-bought crisp taco shells.

While that old McCormick seasoning can add a delicious flavor to today's healthier ground turkey, a recipe in Martha Stewart's everyday FOOD (September 2009) and on-line here, is far better.

This roasted chicken-filled taco also includes fresh diced onion, hand-shredded cilantro, avocado and lime.

You'll love these because they're filling and delicious without leaving you feeling overstuffed and in need of a Tums (or a little plop-plop, fizz-fizz provided by Alka Seltzer -- as my grandmother preferred).