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1
Preheat oven to 375u00b0.
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2
Place chicken skin flat on a jelly-roll pan lined with parchment paper. Bake at 375u00b0 for 40 minutes, making sure skin gets brown and thoroughly crisp but not burned. Drain on paper towels. Chop skin into small pieces; toss with 1/4 teaspoon salt in a bowl. Set aside.
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3
Combine 2/3 cup vinegar, 3/4 cup sugar, and 1/2 cup water in a saucepan; bring to a boil. Remove from heat; add carrots and broccoli. Let stand 30 minutes. Drain.
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4
Combine cilantro, parsley, pepper, 1/2 teaspoon sugar, and garlic in a mini food processor; process until finely chopped. Add remain-ing 1/3 cup vinegar and oil; pulse until well combined. Combine 1/2 cup sauce and beef in a large zip-top plastic bag; turn to coat. Let stand at room temperature 30 minutes, turning once.
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5
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand for 5 minutes. Cut steak across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt.
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6
Heat tortillas according to directions. Divide steak, vegetables, and remaining 1/3 cup sauce among tacos. Sprinkle each taco with about 2 teaspoons chicken skin; serve with lime wedges.
