Crispy Shredded Chicken Tacos

topped with a refreshing melon salsa

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Crispy fried tortillas get topped with shredded chicken cooked in a green tomatillo sauce, melon salsa and refried black beans.

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I’ve been on a crispy taco kick lately, and let me tell you—everything is better with a pan-fried flour tortilla that’s both crispy and perfectly pliable. It’s a bit of an obsession, (Remember those Fried Egg Breakfast Tacos?) Well, these shredded chicken tacos are no exception. The shredded chicken in this recipe is one of my favorite weeknight meat hacks? Toss in whatever salsa you’ve got on hand, let it simmer, and you’ve got the foundation for tacos, enchiladas, tostadas, sopes, rice bowls, burritos…the list goes on.

The other part of this recipe I love is the melon salsa. I’m convinced you can turn any fruit into a salsa, and I typically do. The sweet and salty combo is excellent and brightens up any dish. It’s versatile and leaves plenty of room for creativity. For this version, I used canary melon, but you can swap in cantaloupe, honeydew, or any melon you like.

These tacos also feature a creamy layer of puréed black beans, or refried black beans. I’m a big fan of black beans, so that’s what I’m going with, but if you prefer pinto beans, go for it! The quick “cheat” for making refried beans is using bacon fat. I always have extra stored in the fridge, and it adds so much flavor with just one ingredient. If you don’t have bacon fat or prefer not to use it, some olive oil, garlic, and onion will do the trick—just season it up as you like.

the melon salsa in all its glory

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

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Instructions

Make The Shredded Chicken

1. 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.

2. Add in the diced onion and cook with the chicken for another 5 minutes.

3. Add tomatillo salsa to pot. Stir and scrape the bottom of pot to remove any brown bits.

4. Add enough water to just cover the chicken.

5. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through.

6. Remove chicken and shred using two forks.

7. Return shredded chicken to the pot and continue cooking until sauce is reduced and coating the chicken, about 10 minutes.

Make The Refried Beans

1. Open your can of black beans and puree in a blender along with the liquid.

2. Heat bacon fat in a skillet over medium heat.

3. 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

1. In a medium bowl, combine diced melon, chopped cilantro, and sliced scallions. Add in olive oil and lime juice.

2. Season with salt and pepper to taste. Toss gently to combine.

Assemble Tacos

1. Fry tortillas in a skillet with a drizzle of oil until golden and crispy, about 23 minutes per side.

2. Layer on the black beans, shredded chicken, lettuce or cabbage and a generous portion of melon salsa.

3. Serve with sour cream and lime wedges on the side.

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