Crispy Chicken Skin Tacos with Habanero Salsa
If you want to add more Mexican recipes to your collection, Crispy Chicken Skin Tacos with Habanero Salsa might be a recipe you should try. This recipe makes 4 servings with 514 calories, 64g of protein, and 17g of fat each. For $3.53 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 35 minutes. 948 people have made this recipe and would make it again. Head to the store and pick up flour tortillas, iceberg lettuce, chiles, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is spectacular. Similar recipes are Fish Tacos with Habanero Salsa, Pulled Pork Tacos with Habanero Salsa, and Salmon Bulgogi Tacos with Blueberry Habanero Salsa.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 avocado, seeded, peeled, and chopped
Skin from a whole chicken or 5 chicken breasts or leg/thighs*
1-2 habanero chiles, seeds removed and chopped
1/4 cup chopped cilantro
4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free)
More chopped cilantro and green onion for garnish
4 green onions, white and light green parts only
1/4 small head of iceberg lettuce, thinly sliced, sprinkled with cider vinegar and salt
3 Tbsp lemon juice
2 Roma or other plum tomatoes, seeded and chopped
Salt
Equipment:
food processor
wooden spoon
frying pan
cutting board
paper towels
bowl
Cooking instruction summary:
1 Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over. Once you have turned the chicken skins over, salt them.2 While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl.3 When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips.4 Pour off all but a thin sheen of chicken fat from the pan (do not discard down a drain or you may clog your drain). Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften.5 Assemble the tacos. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.
Step by step:
1. 1 Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over. Once you have turned the chicken skins over, salt them.2 While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor.
2. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl.3 When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips.4
3. Pour off all but a thin sheen of chicken fat from the pan (do not discard down a drain or you may clog your drain).
4. Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften.5 Assemble the tacos.
5. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.
Nutrition Information:
covered percent of daily need
