Ackee Tacos with Island Guacamole

Ingredients for 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

• 120ml 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 coriander

• 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 pepper

• 1/4 teaspoons seeded and minced Scotch bonnet pepper

• 1 stalk spring onion

• 2 dozen frozen ackee or 2 cans ackee, drained (or 2 cups ackee, cooked from fresh)

• 1 teaspoon thyme leaves

• 1/2 teaspoons chilli 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 coriander

• Salsa (optional)

• Soured 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, pepper, Scotch bonnet pepper, and spring onion, and cook until the ingredients are soft, about 3 minutes. Add the ackee, thyme, chilli 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, coriander, salsa, and soured 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 coriander for a mouthful of exotic flavour. Serve with salsa and/or soured cream if you wish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.