Recipe | Chicken Skin Tacos

Adapted from Nate Gutierrez, Nate’s Taco Truck, Richmond, Va.

Sarah Walor for The New York Times

Nate Gutierrez’s chicken-skin tacos.

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Time: 45 minutes for boneless breasts, 60 minutes for bone-in breasts

 

 

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, salsa, sour cream, shredded romaine, chopped cilantro, chopped white onion and lime wedges for serving.

 

 

 

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.

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

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.

Yield: 2 servings (2 to 4 tacos).

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