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!