Chicken Watermelon Tacos

4 tomatillos, husked & rinsed
1 large jalapeno pepper
1 red onion, ½ cut in large chunks, ½ thinly sliced
1 tbsp rice bran oil
3 cups shredded rotisserie chicken (skin removed)
Juice of 2 limes, plus wedges for serving
SIDS SALT & PEPPER to taste
2 cups chopped watermelon
1 tbsp EV olive oil
1½ cups fresh coriander
¾ cup crumbled Cotija or Feta cheese (about 85 g)
12 corn tortillas
1 avocado, chopped

Heat a large cast-iron frypan over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5-6 minutes for the onion and 7-8 minutes for the tomatillos and jalapeno. Transfer to a cutting board then cool slightly. Chop the tomatillos and onion then seed and chop the jalapeno.
Heat 1 tablespoon oil in a medium frypan over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, juice of 1 lime and ½ teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, ½ cup coriander, sliced red onion, remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with ½ tsp SIDS SALT & PEPPER. Warm the tortillas in a dry frypan.
Add the remaining 1 cup coriander to the chicken mixture. Divide among the tortillas then top with the watermelon salad, remaining cheese and avocado. Serve with lime wedges.