Ingredients
- 2 cups watermelon, cut into thick slices
- 1 cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 6 small tortillas (corn or flour)
- 1/2 cup shredded cabbage
For the sauce
- 1 ripe avocado
- Juice of 1 lime
- 2 tablespoons Greek yogurt
- Salt to taste
Instructions
Lightly brush the watermelon slices with olive oil and cook them on a hot grill or skillet for 2–3 minutes per side until slightly caramelized. Remove and cut into strips. Season the chicken with chili powder, cumin, salt, and pepper, then sauté briefly to warm it up and enhance the flavor.
For the sauce, blend the avocado with lime juice, yogurt, and salt until smooth and creamy. Warm the tortillas and assemble the tacos by adding cabbage first, then chicken, grilled watermelon strips, and finish with the avocado sauce on top.
Florida Tip: Add an extra squeeze of lime and some fresh cilantro for that fresh, vibrant Miami-style flavor.