Crunchy Jerk Chicken Tacos with Watermelon-Mango Salsa

Crunchy Jerk Chicken Tacos with Watermelon-Mango Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup finely chopped watermelon

  • 1

    cup finely chopped mango

  • ¼

    cup finely chopped red onion

  • ¼

    cup chopped fresh cilantro

  • 1

    jalapeño pepper, minced

  • 2

    tablespoons fresh lime juice

  • Kosher salt to taste

  • Freshly ground black pepper to taste

  • 2

    cups shredded cooked chicken thighs (including skin)

  • teaspoons jerk seasoning

  • 1

    teaspoon canola oil

  • Canola oil

  • 4

    (6-inch) tortillas

  • Crumbled quesa fresco

Directions

Stir together watermelon, mango, onion, cilantro, jalapeño pepper, and lime juice in a medium bowl. Stir in kosher salt and freshly ground black pepper to taste, and let stand 10 minutes. Sauté chicken and jerk seasoning in 1 tsp. hot canola oil in a medium skillet over medium heat 3 to 4 minutes or until warm. Pour canola oil to a depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°. Fry tortillas, in batches, 2 minutes on each side or until lightly browned and crispy. Gently fold warm fried tortillas over a rolling pin to form a taco shape. Drain on paper towels. Spoon chicken onto fried tortillas; top with salsa and desired amount of crumbled queso fresco.


Nutrition

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