Name: Chicken-Watermelon Tacos
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

On Tonight

Chicken-Watermelon Tacos

Categories:

Related Pages