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Chicken Skin Tacos with Habanero Banana Salsa

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Tacos that feature fried chicken skin and a unique salsa that combines spicy habaneros and fruity bananas.
by: The Food in My Beard
Updated Oct 20, 2014
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  • 1/2 pound chicken skin
  • 8 corn tortillas
  • 2 avocados
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 2 cloves garlic
  • 1 bunch scallions
  • 4 limes
  • 3 bananas
  • 3 habaneros


  • 1
    Remove the seeds and mince the habaneros. Place in a medium bowl. By removing the seeds, most of the heat is gone from the peppers and you are left with the unique habanero flavor. This salsa still has a kick though, so if you can't handle the heat, try only using 2 or even 1 habanero.
  • 2
    Dice the bananas, chop the scallions, and add to the bowl. Mince or microplane the garlic and add to the bowl. Juice 2 limes and add to the bowl. Mix gently and salt to taste.
  • 3
    Mash the avocados with 1 clove of minced or microplaned garlic and the juice of one lime.
  • 4
    Juice the remaining lime and mix in cumin, coriander, and oregano.
  • 5
    Fry the chicken skin the way you would cook bacon, in a hot pan until crispy. If some parts of the skin aren't cooking fully, just press them down to the pan with a spatula.
  • 6
    Drain the fat from the chicken skin and toss in the lime and spice mixture.
  • 7
    Warm the tortillas in a hot dry frying pan for about 1 minute a side until soft and pliable.
  • 8
    Assemble the tacos and serve!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Chicken skin taco recipes have been taking the Internet by storm lately.

    I love this idea and it’s totally my style, so I decided to make my own version to share with you guys.

    My friend and I were a bit skeptical as we were cooking, but there was nothing to worry about because these Chicken Skin Tacos with Habanero Banana Salsa came out fantastic. I served them with some simple mashed avocado and a habanero-banana salsa that totally stole the show!

    Remove the seeds and ribs from the habaneros to make this salsa a bit more edible for most people. After you get past the heat, habaneros have a very unique and delicious flavor!

    Choose bananas that still have the slightest green hue to them so that they don’t turn to mush when you make this salsa.

    The dressing for the chicken skins. You toss them in this AFTER frying.

    My butcher gave me these skins free! If you call early enough, your butcher will save all the skins from the day for you in a bag, and if you are lucky, you won’t have to pay for them. Even if they do charge you, they should be pretty cheap.

    Fry up the skins like you would bacon.

    Crispy and delicious. Toss in the sauce and start making your tacos.

    These tacos far exceeded my expectations!

    Crunchy skins, mushy salsa, spicy from the habanero, sweet from the banana, and savory from the chicken skins. These tacos were perfect!

    Dan Whalen says chicken skin is the new bacon. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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