Crunchy Jerk Tacos with Watermelon-Mango Salsa

Southern Living
Crunchy Jerk Tacos with Watermelon-Mango SalsaRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Makes 4 servings


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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


Hands-on: 25 Minutes
Total: 35 Minutes

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.

Created date

May 2015