Watermelon Chicken Tacos
I originally thought the combination of chicken, onions, and watermelon wouldn't taste good when I first saw this receipe. It had 5 stars with 20 reviews though so I figured I should give it a chance given that it looked was quick, easy, and healthy. I was pleasantly surprised! The ingredients were great together, and the watermelon provided an extra 'summer' taste. This recipe produced 9 tacos, and were as good the next day as leftovers.
Cooking Instructions
- 1
Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks.
- 2
Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno.
- 3
Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
- 4
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
- 5
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.
- 6
Simmer until warmed through, about 2 minutes. Keep warm over low heat.
- 7
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.
- 8
Season with 1/4 teaspoon salt and a few grinds of pepper.
- 9
Warm the tortillas in a dry skillet.
- 10
Add the remaining 1 cup cilantro to the chicken mixture.
- 11
Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.