Ingredients:
1 Pound Of Skinless Boneless Shredded Chicken Breast
4 Cups Of Fresh Grated Watermelon Rind
4 Cups Of Grated Cheddar Cheese
3 Tablespoons Of Extra Virgin Olive Oil
1/2 Teaspoon Of Garlic Powder
1 Tablespoon Of Fresh Squeezed Lime Juice
2 Tablespoons Of Tabasco Brand Spicy Soy Sauce
1/4 Cup Of Fresh Squeezed Lemon Juice
1 Dried Bay Leaf
1/2 Teaspoon Of Onion Powder
2 Large Fresh Chopped Tomatoes
8 Ounces Of Sour Cream
8 Ounces Of La Victoria Thick'n Chunky Hot Salsa
1 Twelve Ounce Package Of Fresh Corn Tortillas
Information:
Serving Size 8
410 Calories Per Serving
21 Grams Of Fat
Preparation Instructions:
Many thanks to Margaret from Leavenworth Washington for submitting this yummy watermelon rind chicken tacos recipe. To begin, please take out a large cooking skillet, and add in the shredded chicken, lemon juice, extra virgin olive oil, lime juice, and Tabasco Brand spicy soy sauce. Heat these ingredients over medium heat for about a minutes, then add in the garlic powder, onion powder, and the dried bay leaf. Stir the contents a couple of times, then place a lid on the skillet and let the chicken simmer until it is no longer pink. This should take about eight to twelve minutes. While your chicken is simmering, you can either warm your fresh corn tortillas in the microwave until they are soft, or fry them in vegetable oil. Once your chicken is done, you are ready to serve your tacos. Wrap the chicken in the corn tortillas, then fill them with grated watermelon rind, chopped tomatoes, grated cheddar cheese, sour cream, and hot salsa. That concludes this delicious watermelon rind chicken tacos recipe. Please be sure to check out all of our other watermelon rind based recipes.
