Description
Delightful Crispy Chicken Skin Tacos topped with creamy avocado crema.
Ingredients
Scale
- 2 cups chicken skin, cleaned and trimmed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 ripe avocado
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix the chicken skin with salt, black pepper, paprika, garlic powder, and olive oil until evenly coated.
- Spread the seasoned chicken skin in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until crispy and golden brown. Remove from the oven and let cool slightly.
- While the chicken skin is baking, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, cumin, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- To assemble the tacos, place a few pieces of crispy chicken skin on each tortilla. Top with avocado crema, diced tomatoes, red onion, and chopped cilantro.
- Serve immediately with lime wedges on the side.
Notes
- For extra flavor, add a sprinkle of crumbled queso fresco on top of the tacos.
- Try adding pickled jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg