Exotic Island Tacos 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.

ISLAND TACOS

Island Tacos image

Flour tortillas stuffed with marinated chicken,teriyaki sauce,jack cheese,pineapple,lettuce, tomatoes & scallions.

Provided by bigwolverine

Categories One Dish Meal

Time 40m

Yield 12 Tacos, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 cups water
1 tablespoon cornstarch
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup pineapple tidbits
1/4 cup pineapple juice, from pineapple tidbits
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons minced fresh ginger (or dry)
12 chicken tenderloins
12 (7 inch) flour tortillas
2 cups shredded monterey jack cheese
4 cups shredded lettuce
1 1/2 cups pineapple tidbits
2 medium tomatoes, chopped
1/2 cup chopped green onion (green part only)

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.

Nutrition Facts : Calories 921.1, Fat 28.9, SaturatedFat 13.6, Cholesterol 50.3, Sodium 3283.6, Carbohydrate 136.1, Fiber 7.5, Sugar 54.2, Protein 31.6

ISLAND STYLE" FISH TACOS

Island Style

Make and share this Island Style" Fish Tacos recipe from Food.com.

Provided by Lavender Lynn

Categories Tuna

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb fresh fish, in 2 oz strips (Ahi, Ono or Mahimahi)
olive oil
fresh herb, garlic, salt & pepper
flour tortilla (fajita size)
1 large ripe tomatoes, Finely Diced
1/4 round onion, Diced
1 tablespoon cilantro, Minced
1 large garlic clove, Crushed
1/2 green bell pepper, Minced
chili flakes, Pinch
lemon juice
salt & pepper
1/2 cup buttermilk
1/2 cup mayonnaise
3 garlic cloves, Peeled
1/2 cup parsley, Minced (Italian)
1 medium round onion, Diced
1 tablespoon mustard
salt & pepper

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!

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