Caribbean Ackee and Saltfish Tacos

Instructions

1. 1

   Rinse the saltfish (cod) thoroughly to remove excess salt. Place in a pot of water, bring to a boil, and simmer for 10–15 minutes. Drain, cool, and flake the fish into bite-sized pieces, removing any bones.

2. 2

   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, diced bell pepper, and minced scotch bonnet pepper. Sauté for 3–4 minutes until softened.

3. 3

   Add the diced tomato and chopped thyme to the skillet. Cook for another 2 minutes, stirring occasionally.

4. 4

   Add the flaked saltfish to the skillet and cook for 3–4 minutes, mixing well with the vegetables.

5. 5

   Gently fold in the canned ackee, being careful not to break it up too much. Cook for 2–3 minutes until heated through. Taste and adjust seasoning if needed.

6. 6

   Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

7. 7

   Spoon the ackee and saltfish mixture evenly onto each tortilla.

8. 8

   Serve immediately, garnished with extra thyme or fresh herbs if desired. Enjoy your Caribbean Ackee and Saltfish Tacos!