Shredded Chicken Tacos with Watermelon Salsa
Cuisine: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups, watermelon, cubed
  • 1 yellow bell pepper, chopped
  • 2 scallions, white parts, thinly sliced
  • 1 tbsp mint, thinly sliced into ribbons or chopped
  • ½ lime, juiced
  • ¼ tsp turbinado sugar
  • 2 tbsp avocado or canola oil, divided
  • 1 whole rotisserie chicken, meat pulled and shredded
  • ½ tsp garlic salt
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ½ cup chicken stock
  • 1 red onion, sliced
  • 1 Italian pepper, sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, sliced
  • 1 tbsp cilantro, chopped, plus extra for garnish
  • salt and pepper, to taste
  • 8 corn tortillas, warmed
  • Additional Optional Toppings:
  • sharp cheddar cheese
  • guacamole
  • sour cream
  1. Toss all ingredients for watermelon salsa together in a serving bowl and refrigerate while preparing other ingredients (about 10-15 minutes) to allow the flavors to marry.
  2. Heat 1 tbsp oil in a large sauté pan over medium-high heat and add shredded chicken , garlic salt, chili powder and cumin
  3. Once chicken begins to brown slightly, add chicken stock, bring to a boil and reduce to simmering for about 3-5 minutes or until liquid is absorbed
  4. Remove chicken to a serving dish and heat remaining tbsp oil in pan over medium-high heat. Add red onion, Italian and red peppers and sauté until starting to brown but not too soft, about 3-4 minutes. Add sliced garlic and cilantro and sauté for 1 more minute, until fragrant. Season with salt and pepper and remove to a separate serving bowl.
  5. Serve family-style with warm tortillas, additional optional toppings and enjoy!
Recipe by Jackie Ourman at