Photo: Alison Miksch; Styling: Caroline M. Cunningham
Makes 4 servings
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.