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Coconut Mango Iguana Tacos

Name: Coconut Mango Iguana Tacos
Cook time: 1 min
Yield: 6 servings
Cuisine: United States (Florida)
Ingredients: 1 large iguana, boiled then shredded; 13 oz coconut milk; 1 ripe mango, diced; 2 tsp Cajun seasoning; Salt and cracked black pepper; Warm tortillas, avocado slices, fresh cilantro

Iguana braised in coconut milk with sweet mango, spooned into warm tortillas. A Florida take on iguana tacos that balances rich against bright.

Easy

1 hour 15 min

Serves 6

United States (Florida)

Stewed & Braised Iguana

Street Food & Handhelds

Tail Meat

Recipe Source: Harvesting Nature – Coconut Mango Iguana Tacos (Dustyn Carroll)

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•1 large iguana, boiled then shredded
•13 oz coconut milk
•1 ripe mango, diced
•2 tsp Cajun seasoning
•Salt and cracked black pepper
•Warm tortillas, avocado slices, fresh cilantro

Instructions

1
Boil iguana with a splash of lime until tender; shred.
2
Simmer shredded meat with coconut milk, mango, seasoning 15 minutes until reduced.
3
Adjust salt and pepper.
4
Serve in warm tortillas with avocado and cilantro.