MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Chicken Skin Tacos w/Habanero Salsa
Categories: Poultry, Chilies, Fruits, Citrus, Salsa
Yield: 4 Servings

Skin from a whole chicken
- or 5 chicken breasts or
- leg/thigh quarters *
Salt
2 Habanero chilies; seeded,
- chopped
4 Green onions; white, light
- green parts only
1/4 c Chopped cilantro
2 Roma or other plum tomatoes;
- seeded, chopped
3 tb Lemon juice
1/4 sm Head iceberg lettuce; thin
- sliced, sprinkled w/cider
- vinegar & salt
1 lg Avocado; seeded, peeled,
- chopped
More chopped cilantro and
- green onion for garnish
4 (or more) tortillas (use
- corn tortillas if cooking
- gluten-free)

* Pulling the skin off of chicken can be a little slippery,
especially off of chicken legs. Get it started with your
fingers, then grip the skin with a paper towel and pull.

Yes, we are evil.

These tacos are evil. And the fact that we are telling you
about them, and that you might get the crazy idea to make
them too, means that we are definitely up to no good. Except
that these tacos, made with crispy fried chicken skin as the
star ingredient, are really really good. And if they
weren't, we certainly wouldn't risk ridicule and disdain by
sharing them. But they are worth it, my friends. Truly they
are. We even made them twice. First with leftover chicken
skins from a recipe, then again with chicken we bought just
for the skins because not surprisingly our grocer doesn't
sell straight chicken skins.

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.

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.

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.

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.

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.

Makes about 4 tacos.

From: http://simplyrecipes.com

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