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Crunchy Jerk Tacos with Watermelon-Mango Salsa

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 35 mins

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

  1. 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.