Chicken Skin Tacos Recipes

"SKINNY" CHICKEN TACOS

Steps:

• Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
• Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
• Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
• Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
• Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

CHICKEN SKIN TACOS

Steps:

• Heat the oven to 375 degrees. In a small bowl, combine the salt and spices. Rub the chicken breasts with the mixture. Roast until cooked through (160 degrees at the center) and the skin on the breast is crisp, about 30 minutes for boneless breasts, 45 minutes for bone-in. Remove from oven and cool. Pull browned skin from the chicken and cut into half-inch strips. Shred the meat, discarding any bones.
• Warm a skillet, preferably cast iron, over medium-high heat. Crisp the skin in the pan, 2 to 3 minutes.
• Fill tortillas with shredded chicken. If desired, top the chicken with shredded Colby Jack cheese, salsa, sour cream, and shredded romaine or with chopped cilantro and chopped white onion. Garnish with chicken skins, and serve with lime wedges.

CHICKEN SKIN TACOS

Steps:

• Preheat the oven to 425°F (220°C). Cut the skins into 4 or 5 pieces, each roughly 1 inch (2.5 cm) square. With your hands, combine the skin pieces and canola oil in a roasting pan and season with a pinch each of salt and pepper.
• Roast the skins for 1 hour, stirring and tossing them every 15 minutes with your trusty tongs.
• While the skins are roasting, make the rub. In a small bowl, stir together the salt, sugar, pepper, chile powder, cumin, coriander, and achiote powder.
• When the skins are ready, they should be crispy, golden, and delicious looking. Remove from the oven, drain, and pat dry with paper towels. Chop finely while still lukewarm, and season to taste with the rub. Keep warm. (The remaining rub will keep well in a tightly capped jar in a cool, dry cupboard.)
• Just before the skins are ready, make the potato de gallo. In a nonstick frying pan, fry the potato in the oil for about 6 minutes, or until they have a French-fry color and are crispy. Transfer to paper towels and pat dry. Just before you are going to serve the tacos, combine the potato, onion, chile, mayonnaise, coriander, and lime juice and season with salt. Don't mix the ingredients any sooner; it is important that the "salsa" tastes fresh.
• Now, build each taco: warm tortilla, some skin, some spud, a yolk (as dressing), and a coriander sprig.
• In a large bowl, whisk together the egg yolk and mustard. Pour in the oil in a steady, fine, slow stream and whisk, whisk, whisk. Always have a glass of water nearby in case the mayonnaise starts splitting and you need to thicken and mend. Season with salt, pepper, and lemon juice to taste. Mix in some of the puréed herbs if you want to add a bit of flavor.
• Use right away, or cover and refrigerate for up to 2 days.