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)

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