Crunchy Jerk Chicken Tacos with Watermelon-Mango Salsa

By courtneyepowell

Ingredients

• 1 cup finely chopped watermelon
• 1 cup finely chopped mango
• 1/4 cup finely chopped red onion
• 1/4 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)
• 1 1/2 teaspoons jerk seasoning
• 1 teaspoon canola oil
• Canola oil
• 4 (6-inch) tortillas
• Crumbled quesa fresco

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.