Cooking it up in San Diego: Putting a twist on tacos

San Diego native Warren Van Dam is a food critic and obsessed foodie. He has sampled some of the best food establishments in San Diego and has listed down his favorites.

One of Warren Van Dam’s choices is the taco. Recently, he learned how to come up with a fun twist on the Mexican favorite. Below is a recipe for Chicken Skin Tacos, and yes, they are as good as they sound.

Ingredients:

- 1 ½ lbs of skin-on chicken thighs (deboned)

- 1 tsp kosher salt

- ½ tsp black pepper

- 1 ½ tbsp vegetable oil

- 8 6-inch corn tortillas (warmed)

- ¾ cup Salsa Verde

- Fresh cilantro leaves and tender stems for serving.

Instructions:

First up, preheat the oven to 425 degrees Fahrenheit, and make sure to season the chicken all over with salt and pepper.

In a large skillet, heat oil over medium high before adding the chicken, skin side down. Cook it until brown or for around five minutes.

Take the skillet to the oven and roast until the skin is amazingly crispy and the chicken’s cooked through. That takes up to eight minutes.

Slice the chicken, distribute to every piece of tortilla, and then serve topped with Salsa Verde and cilantro.

The chicken skin should be crispy and the meat moist, Warren Van Dam adds.