Ackee Tacos with Island Guacamole | view more Recipe

Ackee Tacos with Island Guacamole

'3 medium avocados, peeled, pitted, and sliced', '1 to 2 plum tomatoes, seeded and diced', '3 tablespoons diced red onion', '1/2 cup diced pineapple or mango', '1 tablespoon lime juice', '1 tablespoon orange juice', '1 teaspoon orange zest', '1 teaspoon minced Scotch bonnet pepper', '2 tablespoons olive oil', '3 to 4 tablespoons chopped cilantro', 'Salt and freshly cracked black pepper to taste', '2 to 3 tablespoons coconut oil or other vegetable oil', '1 small yellow onion, diced', '1 plum tomato, diced', '2 cloves garlic, diced', '4 tablespoons diced bell pepper', '1/4 teaspoon seeded and minced Scotch bonnet pepper', '1 stalk scallion', '2 dozen frozen ackee or 2 cans ackee, drained (or 2 cups ackee, cooked from fresh)', '1 teaspoon thyme leaves', '1/2 teaspoon chili powder', 'Salt and freshly cracked black pepper to taste', '12 taco shells (either soft or crunchy)', '2/3 cup grated sharp cheddar cheese', '1 cup shredded lettuce or purple cabbage', '1 large handful chopped fresh cilantro', 'Salsa (optional)', 'Sour cream (optional)'

Dice or mash the avocado depending on your preference; it can have a more salsa-like texture if preferred. Add the remaining guacamole ingredients, gently stirring to combine. Refrigerate until you are ready to assemble the tacos. Heat the oil in a sauté pan over medium-high heat. Add the onion, tomato, garlic, bell pepper, Scotch bonnet pepper, and scallion, and cook until the ingredients are soft, about 3 minutes. Add the ackee, thyme, chili powder, salt, and pepper, gently folding the ingredients together. Cook for 5 to 8 minutes or until the mixture is heated through; remove from heat. Serve assembly-line style, with the ackee mixture, guacamole, grated cheese, shredded lettuce or cabbage, cilantro, salsa, and sour cream (if using) in colorful bowls next to a basket of soft or hard taco shells. Alternately, serve a large platter of already assembled tacos: fill each shell with a few tablespoons of ackee, layer with lettuce, guacamole, and cheese, and top with a mound of fresh cilantro for a mouthful of exotic flavor. Serve with salsa and/or sour cream if you wish.