ACKEE TACOS WITH ISLAND GUACAMOLE

Ackee Tacos with Island Guacamole image

Provided by Michelle Rousseau

Yield 4-6 servings

Number Of Ingredients 31

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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
Ackee Filling:
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
For assembly:
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)

Steps:

Make the guacamole:
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.
Make the ackee filling:
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.