Chicken Skin Tacos

Today I made these tacos for friends, inspired by this recipe:
http://www.nytimes.com/2011/09/28/dining/chicken-skin-tacos-recipe.html
and two salsas. The crispy chicken skin strips add a nice texture, somewhat reminiscent of deep fried wonton strips or bacon.

For the tacos, I baked thigh/leg quarters rather than breasts, and spiced them as in the aforementioned recipe put also added smoked paprika. As shown here, this taco was built with the shredded chicken, then finely diced red onion, romaine lettuce, two salsas, a bit of grated cheese, and topped with crispy fried chicken skin.

The first salsa was a four pepper salsa including diced peppers: sweet red pepper, seeded jalapeno, chocolate bell pepper, a hot thai (?) pepper, some diced heirloom and yellow tomatoes, diced avocado, garlic, lime juice, crushed whole oregano, and salt.

A tip: To keep diced avocado from messing up the appearance of your salsa, they must be somewhat firm (but still ripe); so, save the softest ones for a blended salsa, such as the following.

The second salsa was a classic mexican tomatillo-avocado salsa, e.g.,http://iamahoneybee.com/2009/09/24/tomatillo-avocado-salsa/: dry roasted tomatillos, an avocado, a couple jalapenos (with seeds), cilantro, lime juice, and salt – puréed in a blender.

Assemble tacos in warmed corn tortillas accompanied by tortilla chips and jalapeno red beans and rice, and a bunch of awesome beers and treats that friends brought for the NFL game. :-)