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)']
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, 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.
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