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Shredded Chicken Tacos with Melon Salsa
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Shredded Chicken Tacos

Crispy fried tortillas are topped with Shredded chicken in green tomatillo sauce, melon salsa and refried black beans. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: fried tacos, shredded chicken tacos, tacos
Servings: 4
Author: Rachel Lerro

Ingredients

Shredded Chicken:

  • 3 chicken breasts
  • 2 C green tomatillo salsa
  • 1 onion rough diced
  • 3 tbsp olive oil

Refried Beans:

  • 15 oz black beans 1 can, pureed
  • 1 tbsp bacon fat

Melon Salsa:

  • 1/4 melon canary, honeydew, or cantaloupe, finely diced
  • 1/2 C cilantro finely chopped
  • 3 scallions thinly sliced
  • 3 tbsp olive oil
  • 1 lime juiced
  • salt
  • pepper

To Serve:

  • 8 flour tortillas
  • 1/2 head iceberg lettuce or cabbage shredded
  • sour cream
  • 3 limes cut in wedges

Instructions

Make The Shredded Chicken

  • In a large pot with a small drizzle of oil, brown both sides of your chicken, but don’t worry about cooking all the way through.
  • Add in the diced onion and cook with the chicken for another 5 minutes.
  • Add tomatillo salsa to pot. Stir and scrape the bottom of pot to remove any brown bits.
  • Add enough water to just cover the chicken.
  • Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through.
  • 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.

Make The Refried Beans

  • Open your can of black beans and puree in a blender along with the liquid.
  • Heat bacon fat in a skillet over medium heat.
  • Add black bean puree to the skillet and cook until beans are heated through and reach desired consistency, about 5-7 minutes. Check for seasoning and adjust as needed.

Make Melon Salsa

  • 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.

Assemble Tacos

  • Fry tortillas in a skillet with a drizzle of oil until golden and crispy, about 2-3 minutes per side.
  • 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.

Video

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