Chicken-Watermelon Tacos

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4 tomatillos, husked and rinsed

1 large jalapeno pepper

1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)

2 tablespoons extra-virgin olive oil

3 cups shredded rotisserie chicken (skin removed)

Juice of 2 limes, plus wedges for serving

Kosher salt

2 cups chopped watermelon

1 1/2 cups fresh cilantro

3/4 cup crumbled Cotija cheese (about 3 ounces)

Freshly ground pepper

12 corn tortillas

1 avocado, chopped