Chicken Skin Tacos Recipes

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

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.

CRISPY CHICKEN TACOS

Steps:

• Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
• Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
• Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.

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.

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.