Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken-Watermelon Tacos
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 530 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 95 milligrams
- Sodium
- 880 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 37 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 95 milligrams
- Sodium
- 880 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 37 grams
Ingredients
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.
