Exotic Island Tacos Recipes

ACKEE TACOS WITH ISLAND GUACAMOLE

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.

ISLAND TACOS

Steps:

• Make the teriyaki sauce by whisking cornstarch with water in a medium bowl. Add remaining sauce ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes. Let cool before you use it for marinating .
• Set aside 1 cup of the sauce. Use remaining sauce and pour over the chicken tenderloins in a medium bowl. Cover and let marinate 6 hours.
• Preheat a large skillet over medium low heat. lightly oil skillet and saute chicken in a pan for 8-10 minutes or till cooks through and browned. slice each chicken into 3 or 4 pieces and put in a medium bowl.Microwave the reserved cup of teriyaki sauce for 30-60 seconds and pour sauce over sliced chicken in the bowl.
• Preheat another skillet over medium heat. Toss a tortilla into the pan for a minute, then flip over and add 2 to 3 tablespoons of shredded cheese across the center. Let tortilla sit in pan until cheese starts melting. Remove tortilla and spoon equivalent of 1 chicken tenderloin into the tortilla. Spoon about 1 teaspoon of teriyaki sauce ( from reserved sauce poured over chicken) over the chicken in each taco.
• Arrange the rest of the taco with shredded lettuce, 1 or 2 tablespoons of pineapple and tomato, and a few green onion pieces. Repeat the process for the remaining tacos.

ISLAND STYLE" FISH TACOS

Steps:

• Marinate fish in herbs and garlic for 1 hour before grilling.
• Combine or blend the Salsa Fresca ingredients 1 hour before serving:.
• Combine the Dressing ingredients in blender until creamy 1 hour before serving.
• To assemble:.
• Grill strips of fresh marinated fish until medium done, reserve.
• Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
• Garnish with cilantro and a lime wedge.
• Serve immediately. Enjoy!