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1 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. Once You Have Turned The Chicken Skins Over, Salt Them. 2 While The Skins Are Cooking, Put The Habaneros, Green Onions, Cilantro, Tomatoes, And Lemon Juice Into A Food Processor. Add A Pinch Of Salt. Pulse A Few Times To Combine. Set Aside In A Small Bowl. 3 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. 4 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). Heat The Tortillas In The Pan Over Medium-High Heat, Turning Now And Then, Until They Air Pockets Develop And The Tortillas Soften. 5 Assemble The Tacos. Place Lettuce, Chopped Avocado, Crispy Chicken Skin, Habanero Salsa, And More Cilantro Or Green Onion On The Heated Tortillas. Fold And Eat.
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