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Midland Living Magazine

Summer Chicken-Watermelon Tacos

Total: 30 min  |  Prep: 10 min  |  Cook: 20 min  |  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


1. 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.

2. 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.

3. 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.

4. 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.



Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
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