Chicken Skin Tacos Recipes

CHICKEN SKIN TACOS

Chicken Skin Tacos image

Nate Gutierrez, the chef and owner of Nate's Taco Truck and Nate's Taco Truck Stop in Richmond, Va., could not stop snacking on the skin left over from his roast chickens. So, he decided to make chicken skin crisp on his flattop and offer it in a taco. The chicken-skin tacos sell out whenever they are on the menu. This recipe is adapted from his work: chicken breasts are cooked, the skin crisped and the meat shredded, and the whole thing stuffed into a tortilla. Top at will.

Provided by Sarah Digregorio

Categories lunch, weekday, main course

Time 45m

Yield 2 servings (2 to 4 tacos)

Number Of Ingredients 15

Ingredients

1 pinch kosher salt
1 pinch coarsely ground black pepper
1 pinch ground cumin
1 pinch granulated garlic
1 pinch onion powder
1 pinch dried oregano
2 skin-on chicken breasts (these can either be bone-in or boned)
Corn or flour tortillas
Shredded Colby Jack cheese for serving
salsa for serving
sour creamfor serving
shredded romaine for serving
chopped cilantro for serving
chopped white onion for serving
lime wedges for serving

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

Chicken Skin Tacos image

We made this dish because we like the "potato" de gallo idea. (In fact, you can make only the rub and eat it on almost anything, especially eggs.) Make certain that the potatoes are tiny and crisp, so you get that salt-and-vinegar potato chip taste.

Yield Makes 8 tacos

Number Of Ingredients 28

Ingredients

About 1 1/2 pounds (680 g) chicken skins
2 tablespoons canola oil
Salt and pepper
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
1 teaspoon red chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon achiote powder (optional)
1 cup (140 g) minutely diced peeled potato
1/4 cup (60 ml) canola oil
1/3 red onion, very finely diced
1 jalapeño chile, seeded and diced superfine
1 tablespoon Mayonnaise (recipe follows)
1/4 cup (10 g) chopped fresh cilantro
3 tablespoons fresh lime juice
Salt
8 small corn tortillas, warmed
8 hard-boiled quail egg yolks (optional)
8 sprigs coriander
1 egg yolk
1 tablespoon Dijon mustard
1 cup (250 ml) canola oil
Salt and pepper
Juice from 1/2 lemon
Purée de Fines Herbes (page 176), optional
(makes about 1 cup 250 ml)

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.

"SKINNY" CHICKEN TACOS

Zesty, easy, and quick way to make chicken tacos that are delicious and diet-friendly. Other options for toppings would be low-fat sour cream, 2% reduced-fat Mexican cheese blend, and salsa.

Provided by Danielle B.

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound thinly sliced chicken breasts, cut into thin strips
3 limes, juiced, divided
2 teaspoons ground cumin, divided
2 teaspoons garlic powder, divided
2 teaspoons ground chipotle pepper, divided
2 red bell peppers, cut into thin strips
1 red onion, thinly sliced
2 jalapeno peppers - stemmed, seeded, and thinly sliced
4 multi-grain tortillas, or more to taste
1 bunch cilantro, chopped

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.

Nutrition Facts : Calories 272 calories, Carbohydrate 37.2 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 5.1 g, Protein 29.3 g, SaturatedFat 0.9 g, Sodium 293.9 mg, Sugar 4.8 g

ZESTY CHICKEN SOFT TACOS

Zesty Chicken Soft Tacos image

We've made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup reduced-fat sour cream
2 tablespoons Sriracha chili sauce
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/8 teaspoon pepper
6 naan flatbreads, warmed
1 rotisserie chicken, skin removed, shredded
Minced fresh cilantro, optional

Steps:

In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro.

Nutrition Facts : Calories 420 calories, Fat 14g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 942mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.

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