Time: 30 min.
Complexity: easily
Servings: 4

A taco is a traditional Mexican dish made from a corn or wheat tortilla, filled with a variety of fillings—meat, vegetables, seafood, or Mexican cactus pulp—and topped with cheese, cilantro, onions, or guacamole. Tacos are eaten by hand, folding the tortilla in half. This taco recipe features grilled chicken stewed with tomatillos and jalapeños and a spicy watermelon salad. All the ingredients work beautifully together, imparting a rich, aromatic flavor.

Ingredients:

• 4 physalis, peeled and washed
• 1 large jalapeño pepper
• 1 small red onion (cut one half into large pieces, the other half thinly sliced)
• 2 tbsp. l. olive oil
• 3 cups torn into pieces grilled chicken (remove the skin)
• Juice of two limes, plus wedges for garnish
• 2 cups chopped watermelon
• 1.5 cups fresh cilantro
• 3/4 cup crumbled cotija cheese (about 3 oz)
• 12 corn tortillas
• 1 avocado, sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground cherries, jalapeno pepper, red onion, grilled chicken, lime, Watermelon, cilantro, Cotija cheese, tortilla, Avocado

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Preparation:

Step 1
• Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeño, and red onion slices. Cook, turning, until blistered, 5-6 minutes for the onions and 7-8 minutes for the tomatillos and jalapeño. Transfer to a cutting board; let cool slightly. Slice the tomatillos and onion; seed and chop the jalapeño.
Step 2
• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onion, and half the jalapeño. Cook until the vegetables release their juices, then add the chicken, the juice of one lime, and 1/2 teaspoon salt. Cook at a simmer until the chicken is heated through, about 2 minutes. Keep the pan warm over low heat.
Step 3
• In a bowl, combine the watermelon, 1/2 cup cilantro, thinly sliced ​​red onion, remaining jalapeño, juice of 1 lime, 1 tablespoon olive oil, and half the cheese. Season with 1/4 teaspoon salt and a few grinds of pepper. Heat the tortillas in a dry skillet.
Step 4
• Add the remaining cup of cilantro to the chicken mixture. Divide the mixture among the tortillas; top with the watermelon salad, remaining cheese, and avocado. Serve with lime wedges.

Votes: 11