Uploaded July 2026 | Updated September 2026, 1 week ago
Crunchy roasted chicken skins used as taco shells and filled with savory toppings and a creamy avocado-lime sauce.
Ingredients
For the Crispy Chicken Skins (Taco Shells):
Skins from 6–8 chicken thighs or breasts (raw, trimmed clean)
Salt & black pepper
½ tsp smoked paprika
Optional: pinch of garlic powder
For the Filling:
1 cup cooked, shredded chicken (thigh meat preferred)
½ tsp cumin
½ tsp chili powder
1 Tbsp butter (for reheating)
For the Avocado Crema:
1 ripe avocado
2 Tbsp sour cream or full-fat Greek yogurt
1 Tbsp lime juice
Salt to taste
Optional: 1 tsp olive oil (added off heat for richness)
Optional Toppings:
Shredded lettuce or cabbage
Diced red onion
Cilantro or jalapeño slices
Macronutrients
(per 2 tacos, makes 4 servings)
Protein: 18g
Fat: 18g
Carbs: 4g
Preparation
Preheat oven to 400°F (200°C). Stretch chicken skins flat on a parchment-lined baking sheet. Season with salt, pepper, paprika, and garlic powder. Cover with a second sheet of parchment and place another baking tray on top to keep flat.
Bake for 30–35 minutes until golden and crisp. Remove and let cool.
In a skillet over medium heat, melt butter. Add shredded chicken with cumin and chili powder. Cook for 3–4 minutes until heated and coated in seasoning. Set aside.
In a small bowl, mash avocado with sour cream, lime juice, and salt until smooth. Drizzle in olive oil (if using) and stir. Adjust salt and lime to taste.
Carefully use chicken skins as taco “shells.” Fill with warm chicken, a spoonful of avocado crema, and optional toppings like lettuce, onion, or cilantro.
Crunchy roasted chicken skins used as taco shells and filled with savory toppings and a creamy avocado-lime sauce.
Ingredients
For the Crispy Chicken Skins (Taco Shells):
Skins from 6–8 chicken thighs or breasts (raw, trimmed clean)
Salt & black pepper
½ tsp smoked paprika
Optional: pinch of garlic powder
For the Filling:
1 cup cooked, shredded chicken (thigh meat preferred)
½ tsp cumin
½ tsp chili powder
1 Tbsp butter (for reheating)
For the Avocado Crema:
1 ripe avocado
2 Tbsp sour cream or full-fat Greek yogurt
1 Tbsp lime juice
Salt to taste
Optional: 1 tsp olive oil (added off heat for richness)
Optional Toppings:
Shredded lettuce or cabbage
Diced red onion
Cilantro or jalapeño slices
Macronutrients
(per 2 tacos, makes 4 servings)
Protein: 18g
Fat: 18g
Carbs: 4g
Preparation
Preheat oven to 400°F (200°C). Stretch chicken skins flat on a parchment-lined baking sheet. Season with salt, pepper, paprika, and garlic powder. Cover with a second sheet of parchment and place another baking tray on top to keep flat.
Bake for 30–35 minutes until golden and crisp. Remove and let cool.
In a skillet over medium heat, melt butter. Add shredded chicken with cumin and chili powder. Cook for 3–4 minutes until heated and coated in seasoning. Set aside.
In a small bowl, mash avocado with sour cream, lime juice, and salt until smooth. Drizzle in olive oil (if using) and stir. Adjust salt and lime to taste.
Carefully use chicken skins as taco “shells.” Fill with warm chicken, a spoonful of avocado crema, and optional toppings like lettuce, onion, or cilantro.
