Best 3 Ackee Tacos With Island Guacamole Recipes

Discover the ultimate culinary experience with our guide to making mouthwatering ackee tacos accompanied by a vibrant island guacamole. Embark on a culinary journey to Jamaica, where the flavors of sweet and savory ackee blend harmoniously with the tangy zest of lime and the aromatic warmth of island spices. Learn how to prepare the perfect taco shells, crisp and golden, ready to embrace the succulent ackee filling. In this comprehensive guide, we'll take you step-by-step through the process of creating a guacamole that bursts with the flavors of fresh avocados, zesty cilantro, and a medley of spices, transporting you to the heart of the Caribbean. Get ready to tantalize your taste buds and immerse yourself in the vibrant world of Caribbean cuisine as we guide you to culinary perfection.

Let's cook with our recipes!

ACKEE TACOS WITH ISLAND GUACAMOLE

Ackee Tacos with Island Guacamole image

Though it is Jamaica's national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.

Provided by Michelle Rousseau

Categories Dinner Taco Vegetarian Guacamole Avocado Cheese Peanut Free Wheat/Gluten-Free Chile Pepper

Yield 4-6 servings

Number Of Ingredients 31

Ingredients

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.

FISH TACOS WITH GUACAMOLE

Fish Tacos with Guacamole image

Fish tacos are my new favorite thing-lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 cups angel hair coleslaw mix
1-1/2 teaspoons canola oil
1-1/2 teaspoons lime juice
GUACAMOLE:
1 medium ripe avocado, peeled and quartered
2 tablespoons fat-free sour cream
1 tablespoon finely chopped onion
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
Dash pepper
TACOS:
1 pound tilapia fillets, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
8 corn tortillas (6 inches), warmed
Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper

Steps:

In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper., Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

Nutrition Facts : Calories 308 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 299mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

CALIFORNIA TACOS AND MORE - GUACAMOLE

California Tacos and More - Guacamole image

Provided by Food Network

Categories appetizer

Time 10m

Yield 10 to 15 (3-ounce) servings

Number Of Ingredients 6

Ingredients

12 ripe avocados
5 jalapeno peppers
1/2 bunch fresh cilantro, leaves only
2 tablespoons chopped garlic
2 tablespoons chopped onion
1 tablespoon sea salt

Steps:

Combine all the ingredients in a food processor or for best results mashed together by hand. This can be stored in the refrigerator, with as little contact with air as possible, is recommended. If you do store, place the guacamole in a container and cover with a sheet of plastic wrap before closing the container. If it is made to be used right away, it should be used within 24 hours.

Tips:

Choose ripe ackees: Look for ackees with a deep red or orange-red color. Avoid ackees that are still green or have brown spots.
Soak ackees properly: Before using, ackees must be soaked in a solution of salt water for at least 24 hours. This helps to remove the toxins from the ackees.
Use fresh ingredients: The fresher the ingredients, the better your ackee tacos will taste. If possible, use ripe avocados, fresh cilantro, and lime juice.
Don't overcook the ackees: Ackees should be cooked until they are tender but still have a slight bite to them. Overcooking will make them mushy.
Serve the tacos immediately: Ackee tacos are best served immediately after they are made. The tortillas will become soggy if they are left to sit for too long.

Conclusion:

Ackee tacos are a delicious and unique way to enjoy this Jamaican fruit. They are easy to make and can be tailored to your own taste preferences. With a little bit of planning, you can have a delicious and healthy meal on the table in no time. So next time you're looking for something new to try, give ackee tacos a try!