Ackee Tacos with Island Guacamole

Ingredients

• •3 medium avocados
• •2 medium plum tomatoes
• •3 tablespoons diced red onion
• •½ 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
• •4 tablespoons chopped cilantro
• •to taste salt and pepper
• •3 tablespoons coconut oil
• •1 small yellow onion
• •1 medium plum tomato
• •2 cloves garlic
• •4 tablespoons diced bell pepper
• •¼ teaspoon seeded and minced Scotch bonnet pepper
• •1 stalk scallion
• •2 cups ackee
• •1 teaspoon thyme leaves
• •½ teaspoon chili powder
• •to taste salt and pepper
• •12 pieces taco shells
• •⅔ cup grated sharp cheddar cheese
• •1 cup shredded lettuce or purple cabbage
• •1 handful chopped fresh cilantro
• •to taste salsa
• •to taste sour cream

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   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.

   15 min

3. 3.

   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.

   10 min