This shredded chicken tacos recipe is perfect for a delicious weeknight meal. Crispy fried tortillas are topped with shredded chicken in green tomatillo sauce, melon salsa and refried black beans.
Remove chicken and shred using two forks. Return shredded chicken to the pot and continue cooking until sauce is reduced and coating the chicken, about 10 minutes.
Puree can of black beans and fry in bacon fat over medium heat. Cook until beans are heated through and reach desired consistency, about 5-7 minutes. Check for seasoning and adjust as needed.
In a medium bowl, combine diced melon, chopped cilantro, and sliced scallions. Add in olive oil and lime juice.Season with salt and pepper to taste. Toss gently to combine.
Layer on the black beans, shredded chicken, lettuce or cabbage and a generous portion of melon salsa. Serve with sour cream and lime wedges on the side.