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Crispy Chicken Skin Tacos with Habanero Salsa
Crispy Chicken Skin Tacos with Habanero Salsa
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Crispy Chicken Skin Tacos with Spicy Salsa.
Ingredients:
  • Chicken Skin:
  • Skin from a whole chicken or 5 chicken breasts or leg/thighs*
  • Salt
  • Habanero Salsa:
  • 1-2 habanero chiles, seeds removed and chopped
  • 4 green onions, white and light green parts only
  • 1/4 cup chopped cilantro
  • 2 Roma or other plum tomatoes, seeded and chopped
  • 3 Tbsp lemon juice
  • 1/4 small head of iceberg lettuce, thinly sliced, sprinkled with cider vinegar and salt
  • 1 avocado, seeded, peeled, and chopped
  • Garnish and Tortillas:
  • More chopped cilantro and green onion for garnish
  • 4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free)
  • *Pulling the skin off of chicken can be a little slippery, especially off of chicken legs. Get it started with your fingers, then grip the skin with a paper towel and pull.
Instructions:
  • Place the chicken skin, fat side down, in a non-stick pan over medium-low heat. Allow them to slowly crisp up and render the fat. Press down with a wooden spoon to remove air pockets. Cook for 5-8 minutes before flipping. Sprinkle with salt after flipping.
  • Combine habaneros, green onions, cilantro, tomatoes, and lemon juice in a food processor. Add a pinch of salt and pulse briefly to mix. Transfer to a small bowl and set aside.
  • After achieving golden crispiness, transfer the fried chicken skins to a paper towel-lined plate to soak up any excess oil. Proceed to cut the skins into strips on a cutting board.
  • Heat tortillas: Leave a thin layer of chicken fat in the pan and heat the tortillas over medium-high heat until they develop air pockets and soften, turning occasionally.
  • To assemble the tacos, arrange lettuce, chopped avocado, crispy chicken skin, spicy habanero salsa, and extra cilantro or green onion onto the warm tortillas. Fold and enjoy.

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