Grilled Chicken Tacos with Watermelon Mango Salsa
Ingredients
Watermelon Mango Salsa
- 1 1/2 cups seedless watermelon, small-diced and patted dry
- 1 cup ripe but firm mango, small-diced
- 1/2 cup cucumber, small-diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice, plus more to taste
- 2 tbsp fresh lime juice, plus more to taste
- Optional: 1/4 cup crumbled cotija or queso fresco
Chicken and Assembly
- 1 1/4 lb boneless skinless chicken thighs or chicken breasts
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 8 small corn tortillas, warmed
- 1 cup shredded cabbage or slaw mix
- Avocado crema or sliced avocado, for serving
- Lime wedges, for serving
Instructions
- Make the Salsa: In a medium bowl, combine watermelon, mango, cucumber, red onion, jalapeno, cilantro, lime juice, and salt. Fold gently so the fruit holds its shape. Refrigerate while the chickencooks.Â
- Season the Chicken: Pat the chicken dry. Toss with olive oil, lime juice, chili powder, cumin, garlic powder, and salt until evenly coated.
- Grill or Sear: Cook chicken on a preheated grill or grill pan over medium-high heat until cooked through and lightly charred. Let rest for 5 minutes, then slice thinly.
- Warm the Tortillas: Heat tortillas on a dry skillet or grill until pliable and lightly toasted.
- Assemble the Tacos: Add cabbage to each tortilla, top with sliced chicken, and spoon the watermelon mango salsa over the top.
- Finish and Serve: Add avocado crema or sliced avocado, cotija if using, and lime wedges. Serveimmediately so the salsa stays fresh and juicy.Â
related
Recipes
Deep Fried Pickled Green Mango Spears with Tamari Sesame Dipping Sauce
Appetizers
Cook Time
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Cuisine
Japanese
