Crispy Chicken Skin Tacos with Habanero Salsa

Yes, we are evil.
These tacos are evil. And the fact that we are telling you about them, and that you might get the crazy idea to make them too, means that we are definitely up to no good.
Except that these tacos, made with crispy fried chicken skin as the star ingredient, are really really good. If they weren’t, we certainly wouldn’t risk ridicule and disdain by sharing them. But they are worth it, my friends. Truly they are.

Crispy Chicken Skin Tacos with Habanero Salsa Recipe

Prep time: 10 minutes
Cook time: 25 minutes
Yield: Makes about 4 tacos

 

Ingredients:

• Skin from a whole chicken or 5 chicken breasts or leg/thighs*
• Salt
• 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
• 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.

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