Crunchy Jerk Tacos With Watermelon-Mango Salsa
- 1 cup finely chopped watermelon
- 1 cup finely chopped mango
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno 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
- Stir together watermelon, mango, onion, cilantro, jalapeno pepper, and lime juice in a medium bowl. Stir in kosher salt and freshly ground black pepper to taste, and let stand 10 minutes. Saute 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 350u0b0. 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.
watermelon, mango, red onion, fresh cilantro, pepper, lime juice, kosher salt, freshly ground black pepper, chicken, jerk seasoning, canola oil, canola oil, tortillas, fresco
Taken from www.myrecipes.com/recipe/crunchy-jerk-tacos-watermelon-mango-salsa (may not work)