Chicken Skin Tacos

Name: Chicken Skin Tacos
Total time: 45 min
Yield: 2 servings (2 to 4 tacos)
Cuisine: mexican
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

Recipe from Nate Gutierrez

Adapted by Sarah DiGregorio

Updated May 30, 2024

Chicken Skin Tacos — Sarah Walor for The New York Times

Total Time: 45 minutes
Rating: 4(68)
Comments: Read comments

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. —Sarah DiGregorio

Featured in: Chicken’s Attraction Is Truly Skin Deep

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Ingredients

Yield:2 servings (2 to 4 tacos)

1pinch kosher salt
1pinch coarsely ground black pepper
1pinch ground cumin
1pinch granulated garlic
1pinch onion powder
1pinch dried oregano
2skin-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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Warm a skillet, preferably cast iron, over medium-high heat. Crisp the skin in the pan, 2 to 3 minutes.
Step 3
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.

Ratings

4 out of 5

68 user ratings

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Comments

davidm7 years ago

You don't cook/prep the tortillas???

addie5 years ago

Great recipe. My only tweak was to bake the Chicken on a cookie sheet with a silp mat to catch the chicken drippings nicely. I used the chicken drippings on the tortillas and then warmed the tortillas on the stove. Soo good.

davidm7 years ago

You don't cook/prep the tortillas???

Michael6 years ago

They don't say it in the recipe but tortillas should be heated over a flame or on a grill for the best chew and softness. You could heat them in a cast iron skillet but open flame is best.

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