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Slow-cooked shredded iguana seasoned for tacos or burritos, finished with classic toppings. The easiest entry point if you have never cooked it.
Boil iguana with salt and onion 60+ minutes until pull-apart tender; shred meat.
Season shredded meat with chili-lime or taco seasoning; salt and pepper.
Sauté seasoned meat with chopped onion in a little oil until lightly crisped.
Assemble tacos with avocado, salsa, sour cream, chives, and lime.
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