Crunchy Jerk Chicken Tacos with Watermelon-Mango Salsa
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.
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