With the sun shining, our tastes turn more toward light, refreshing foods. We recently taste-tested this taco recipe when hosted by the National Watermelon Promotion Board, and it will fit the bill perfectly for your chic summer soirees. Prefer not to use lobster tails? We think substituting some grilled shrimp would be just as tasty.
We already know we'll be returning to this taco dish all season long. It's sweet thanks to juicy watermelon chunks and spicy thanks to the Jamaican jerk seasoning. If you like appetizers with even more spicy zest, add some chopped jalapeno peppers to the mixture too.
Tip: To pick a good watermelon in the grocery store, make sure the rind is free of nicks and dents and that the fruit is symmetical in shape. Pick it up; it should feel heavy given that watermelon is mostly water, and you want one with lots of water. There should be a yellow spot on it, which is where the melon was resting on the ground as it soaked up the sunshine and ripened.
Serving size 8–10
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