Grilled Chicken Tacos With Watermelon Mango Salsa

Ingredients

Watermelon Mango Salsa

• 1½ cups seedless watermelon, small-diced and patted dry
• 1 cup ripe but firm mango, small-diced
• ½ cup cucumber, small-diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• ⅓ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice, plus more to taste
• Salt, to taste
• Optional: ¼ cup crumbled cotija or queso fresco

Chicken and Assembly

• 1¼ lb boneless, skinless chicken thighs or chicken breasts
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp kosher salt
• 8 small corn tortillas, warmed
• 1 cup shredded cabbage or slaw mix
• Avocado crema or sliced avocado, for serving
• Lime wedges, for serving

Instructions

1. Make the Salsa: In a medium bowl, combine the watermelon, mango, cucumber, red onion, jalapeño, cilantro, lime juice, and salt. Fold gently so the fruit holds its shape. Refrigerate while the chicken cooks.
2. Season the Chicken: Pat the chicken dry. Toss with the olive oil, lime juice, chili powder, cumin, garlic powder, and salt until evenly coated.
3. Grill or Sear: Cook the chicken on a preheated grill or grill pan over medium-high heat until cooked through and lightly charred. Let rest for 5 minutes, then slice thinly.
4. Warm the Tortillas: Heat the tortillas on a dry skillet or grill until pliable and lightly toasted.
5. Assemble the Tacos: Add cabbage to each tortilla, top with the sliced chicken, and spoon the watermelon mango salsa over the top.
6. Finish and Serve: Add avocado crema or sliced avocado, cotija (if using), and lime wedges. Serve immediately so the salsa stays fresh and juicy.

(National Mango Board )