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Chicken Watermelon Tacos

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 446kcal

Ingredients:

  • 4 Tomatillos husked and rinsed
  • 1 Jalapenos
  • .5 c Red Onions sliced
  • .5 c Red Onions quartered
  • 2 tbsp Olive Oil
  • 3 c Rotisserie Chicken skin removed
  • 2 tbsp Lime Juice
  • 1 Limes quartered
  • 1 tsp Sea Salt
  • 2 c Watermelon diced
  • 1.5 c Fresh Cilantro
  • .75 c Cotija Cheese crumbled
  • .5 tsp Ground Black Pepper
  • 12 Corn Tortillas
  • 1 Avocado chopped

Instructions:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 446kcal | Carbohydrates: 55g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 940mg | Potassium: 689mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1106IU | Vitamin C: 31mg | Calcium: 232mg | Iron: 2mg
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