Skin from a whole chicken or 5 chicken breasts or leg/thighs*
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)


1.Fry chicken skin on medium-low heat: 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.Make habanero salsa: 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.Cut fried chicken skin into strips: 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.Heat tortillas: 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.

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