Tacos is a traditional Mexican dish that consists of corn or wheat tortillas – tortillas, with a variety of fillings – meat, vegetables, seafood, Mexican pulp cactus, seasoned with cheese, cilantro, onion or guacamole. Are eating tacos with hands, folding a tortilla with a filling in half. In this recipe taco – stewed with physalis and jalapeno grilled chicken and spicy watermelon salad. All the ingredients go well together giving the dish a rich taste and aroma. Nutritional value of one servings: (total 4) Calories 530, total fat 24 g, saturated fat g., proteins 37 g., carbohydrates 47 g., fiber g., cholesterol mg., натрий мг., сахар г. 
AT ремя: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 physalis, peel and rinse
- 1 large jalapeno peppers
- 1 small head of red onion (chop one half in large pieces, finely chop the second half)
- 2 tbsp. l olive oil
- 3 tbsp. torn into pieces of grilled chicken (remove skin)
- Two lime juice plus cloves for decoration
- 2 tbsp. chopped watermelon
- 1.5 tbsp. fresh cilantro
- 3/4 Art. crumbled kotiha cheese (about 85 gr.)
- 12 corn tortillas
- 1 avocado, chopped
Recipes with similar ingredients: vegetable physalis, jalapeno peppers, red onion, grilled chicken, lime, Watermelon, cilantro, kotiha cheese, tortilla, avocado
Recipe preparation:
- Heat a large cast-iron skillet over high heat. Add physalis, jalapenos and slices of red onion. Cook turning over until they are bubbled, 5-6 minutes for onions and 7-8 minutes for physalis and jalapenos. Transfer to chopping a board; let cool slightly. Slice physalis and onion; remove the seeds with jalapenos and chop it.
- Preheat 1 tbsp. l olive oil in a medium pan sizes mounted on medium to high heat. Add physalis, chopped onions and half jalapenos. Cook until vegetables are empty juice, then add chicken, juice of one lime and 1/2 tsp. salt. Cook at low boil until the chicken is completely warmed up, about 2 minutes. Keep the contents of the pan warm by placing it on low fire.
- Mix watermelon in a bowl, 1/2 tbsp. thin cilantro sliced circles red onion, the remaining jalapenos, juice of one lime, 1 Art. l olive oil and half cheese. Season 1/4 tsp. salt and a little pepper (a few revolutions of the mill). ВHeat the tortillas in a dry pan.
- Add the remaining cup of cilantro to the chicken mixture. Distribute mixture on tortillas; top with watermelon salad, the rest of the cheese and avocado. Serve with lime wedges.
