1 tbsp mint, thinly sliced into ribbons or chopped
½ lime, juiced
¼ tsp turbinado sugar
CHICKEN TACOS:
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
Instructions
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.
Heat 1 tbsp oil in a large sauté pan over medium-high heat and add shredded chicken , garlic salt, chili powder and cumin
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
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.
Serve family-style with warm tortillas, additional optional toppings and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/shredded-chicken-tacos-with-watermelon-salsa/