| Level: | Easy |
| 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
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 Facts
| Calories | 530 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 95 milligrams |
| Sodium | 880 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 7 grams |
| Protein | 37 grams |
Reviews
Great recipe. I subbed in feta because that was what we had in the fridge. skipped the tomatillo and added an English cucumber to the salad for crunch. added a little extra salt and it hot all the flavors-sweet, salty, savory. super easy to make.
4 1/2 stars. Great summer meal – it’s light and has such interesting flavors. Skipped the jalapeño due to the little one, and skipped the cheese – did not miss it at all.
Was very surprised by the flavor blend with the watermelon. I recommend not including the cheese, seems to muddle the brightness of the flavors
Good recipe for something different in the summer, good flavors, but I think the watermelon is to juicy for tacos, it leaked through the tortilla
Super light and refreshing. Maybe a bit too much cilantro but overall very good!
Sooooo good. I picked the thinly sliced red onion instead of mixing it in with the watermelon. Highly recommend!
my family loves it! one of our go-to recipes in the summer
These were some of the best tacos I have ever made lol
Very good combination of ingredients! Especially for a hot summer day! I added a little garlic and adobo seasoning to the chicken… not necessary if using the salsa, though. I followed the suggestion of another reviewer and broiled the vegetables instead of watching them on the stove top.
So fresh and yummy!