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)'

  1. Dice or mash the avocado depending on your preference; it can have a more salsa-like texture if preferred
  2. Add the remaining guacamole ingredients, gently stirring to combine
  3. Refrigerate until you are ready to assemble the tacos
  4. Heat the oil in a sauté pan over medium-high heat
  5. Add the onion, tomato, garlic, bell pepper, Scotch bonnet pepper, and scallion, and cook until the ingredients are soft, about 3 minutes
  6. Add the ackee, thyme, chili powder, salt, and pepper, gently folding the ingredients together
  7. Cook for 5 to 8 minutes or until the mixture is heated through; remove from heat
  8. 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
  9. 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
  10. Serve with salsa and/or sour cream if you wish