Chicken Tacos with Lime and Watermelon

Chicken Tacos with Lime and Watermelon

  • Preparation 25 min
  • Cooking 10 min
  • Servings 6

This time-saver taco makes use of rotisserie chicken and wheat tortillas, which are both easy to find at grocery stores. Taste layers are built up with sweated onions and strips of watermelon bathed in lime, while sour cream smooths it all out. The radish is the exclamation mark, as in wow!

Featured in RICARDO Magazine SUMMER 2018 (p. 81)
  • Sans noix
  • Sans gluten
  • Sans oeufs



    • 1 cup (150 g) watermelon cut into sticks
    • 3 tbsp (45 ml) lime juice
    • 1 onion, thinly sliced
    • 2 tbsp (30 ml) vegetable oil
    • 1 1/2 cups (340 g) cooked chicken, shredded
    • 1/4 cup (10 g) cilantro, finely chopped
    • 6 small soft flour tortillas, about 6 inches (15 cm) in diameter
    • 1/2 cup (125 ml) sour cream
    • 2 radishes, sliced into thin rounds
    • Cilantro leaves, to taste
    • Hot sauce, to taste
    • Lime wedges, to taste


Personal Note

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