Crunchy Jerk Tacos with Watermelon-Mango Salsa

- Photo: Alison Miksch; Styling: Caroline M. Cunningham
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on time: 25 minutes
Total time: 35 minutes
Yields: Makes 4 servings


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

How to Make It

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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