Ackee tacos with island guacamole for a tropical twist

Ingredients for Ackee tacos with island guacamole

• 3 medium avocados, peeled, pitted, sliced

• 150–300 g plum tomatoes, deseeded, diced

• 45 g diced red onion

• 120–240 g diced pineapple or mango

• 15 ml lime juice

• 15 ml orange juice

• 5 ml orange zest

• 5 ml minced Scotch bonnet pepper

• 30 ml olive oil

• 45–60 g chopped coriander

• Salt and freshly cracked black pepper to taste

• 30–45 ml coconut oil or other vegetable oil

• 1 small yellow onion, diced

• 150 g plum tomato, diced

• 2 cloves garlic, diced

• 60 g diced pepper

• 1 g seeded and minced Scotch bonnet pepper

• 1 stalk spring onion

• 24 frozen ackee or 2 cans ackee, drained (or 300 g ackee, cooked from fresh)

• 5 ml thyme leaves

• 2.5 g chili powder

• Salt and freshly cracked black pepper to taste

• 12 taco shells (either soft or crunchy)

• 80 g grated sharp cheddar cheese

• 240 g shredded lettuce or purple cabbage

• 1 large handful chopped fresh coriander

• Salsa (optional)

• soured cream (optional)

How to make Ackee tacos with island guacamole

1. Dice or mash the avocado according to your preference; mashing will create a smoother, salsa-like texture if desired. Add the remaining guacamole ingredients and gently stir to combine. Refrigerate until you are ready to assemble the tacos.

2. Heat the oil in a frying 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.

3. Add the ackee, thyme, chili powder, salt, and pepper, gently folding the ingredients together. Cook for 5–8 minutes or until the mixture is heated through, then remove from heat.

4. For serving, arrange the ackee mixture, guacamole, grated cheese, shredded lettuce or cabbage, cilantro, salsa, and sour cream (if using) in colourful bowls alongside a basket of soft or hard taco shells.

5. Alternatively, assemble the tacos on a large platter: fill each shell with a few tablespoons of ackee, layer with lettuce, guacamole, and cheese, then top with a mound of fresh cilantro for a burst of exotic flavour. Serve with salsa and/or sour cream if desired.

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.