Crispy Chicken Skin Tacos with Habanero Salsa

Ingredients

• 5  chicken breasts whole
• 4 servings salt 
• 1  habanero chiles seeds removed and chopped
• 4  green onions light
• 0.3 cup cilantro leaves chopped
• 2  roma seeded chopped
• 3 Tbsp juice of lemon 
• 0.3 small head iceberg lettuce with cider vinegar and salt thinly sliced
• 1  avocado peeled seeded chopped
• 4 servings more cilantro and green onion chopped for garnish
• 4  flour tortillas gluten-free (use corn tortillas if cooking )

Equipment

• food processor
• bowl
• frying pan
• paper towels
• wooden spoon
• cutting board

Directions

1. Fry chicken skin on medium-low heat:
2. 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.
3. Once you have turned the chicken skins over, salt them.
4. Make habanero salsa: While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor.
5. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl.
6. Cut fried chicken skin into strips: 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.
7. 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).
8. Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften.
9. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.