1 cup (150 g) watermelon cut into sticks

3 tbsp (45 ml) lime juice

1 onion, thinly sliced

2 tbsp (30 ml) vegetable oil

1 1/2 cups (340 g) cooked chicken, shredded

1/4 cup (10 g) cilantro, finely chopped

6 small soft flour tortillas, about 6 inches (15 cm) in diameter

1/2 cup (125 ml) sour cream

2 radishes, sliced into thin rounds

Cilantro leaves, to taste

Hot sauce, to taste

Lime wedges, to taste

Sprinkle the melon with 1 tbsp (15 ml) of the lime juice. Set aside.

In a large non-stick skillet over medium-high heat, soften the onion in the oil. Add the chicken and cook for 2 minutes or until starting to brown. Add the remaining lime juice and the cilantro. Cook for 1 minute. Season with salt and pepper. Transfer to a bowl and keep warm.

In a clean skillet, warm the tortillas in a bit of oil.

Spread the sour cream on the tortillas. Top with the chicken, watermelon, radishes and cilantro leaves. Serve with hot sauce and lime wedges.

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