Ackee Tacos with Island Guacamole

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.