Miss BeHavin's Haven

Bayou Sam’s VooDoo 9 1/2 Iguana Tacos with Crema Cilantro (Chicken of the Tree Tacos)

bayou sam's cajun grill

©2023

bayou sam's cajun grill

AuthorDartagnan
DifficultyAdvanced

"a fun and flavorful favorite of my good friend and iguana lover, 9 1/2 Dan Marchant"

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
DAY BEFORE
 1 young, medium sized Iguana, skinned, meat removed off the bone and legs removed from the body for frying. Slice meat into pieces for frying.
 1 tbsp Sombreo Sam's VooDoo Taco Seasoning
 1 cup Mexican Crema, fresh made
 1 tbsp Goya Adobo Caliente Seasoning
 ¼ cup cilantro leaves, sweated slightly in white wine
DAY OF
 1 ½ cups all purpose flour
 ½ cup Bob's Red Mill Fine Grind Cornmeal
 2 tbsp Bayou Sam's Triple Blast
 2 tsp Bayou Sam's Acadian Feux
 2 cups peanut oil
 8 tortillas
 1 cup cabbage, coarse shredded
 2 medium avocados, slice thin
 ½ cup sweet pickled cayennes, sliced
 key lime wedges
DAY BEFORE
1

Lightly dust meat with VooDoo Seasoning, place in seal-able plastic bag, place in fridge overnight.

2

Combine the Crèma with the cilantro and adobo seasoning. Place in fridge. (Best overnight)

DAY OF
3

Prepare a Cast Iron Skillet for Frying; heating it up to a temperature of 375°.

4

Combine flour, corn meal, triple blast and feux well. (CONSIDER giving your mixture a quick warm up in a nonstick skillet. Just till warm)

5

Dredge your meat in the flour mixture well, pressing coating in well, let stand 5 minutes. Once the oil is heated up, add the Iguana and fry it, flipping halfway through to evenly cook both sides. Remove to cooling rack and let drain.

6

Build your taco. Meat, avocado, cabbage, sauce and squeeze of lime.

NOTE Iguanas are called "Chicken of the Tree" in Latin American, prized for their mild white meat, and are great in many dishes, like these Latin American Inspired Iguana Tacos.
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Ingredients

DAY BEFORE
 1 young, medium sized Iguana, skinned, meat removed off the bone and legs removed from the body for frying. Slice meat into pieces for frying.
 1 tbsp Sombreo Sam's VooDoo Taco Seasoning
 1 cup Mexican Crema, fresh made
 1 tbsp Goya Adobo Caliente Seasoning
 ¼ cup cilantro leaves, sweated slightly in white wine
DAY OF
 1 ½ cups all purpose flour
 ½ cup Bob's Red Mill Fine Grind Cornmeal
 2 tbsp Bayou Sam's Triple Blast
 2 tsp Bayou Sam's Acadian Feux
 2 cups peanut oil
 8 tortillas
 1 cup cabbage, coarse shredded
 2 medium avocados, slice thin
 ½ cup sweet pickled cayennes, sliced
 key lime wedges

Directions

DAY BEFORE
1

Lightly dust meat with VooDoo Seasoning, place in seal-able plastic bag, place in fridge overnight.

2

Combine the Crèma with the cilantro and adobo seasoning. Place in fridge. (Best overnight)

DAY OF
3

Prepare a Cast Iron Skillet for Frying; heating it up to a temperature of 375°.

4

Combine flour, corn meal, triple blast and feux well. (CONSIDER giving your mixture a quick warm up in a nonstick skillet. Just till warm)

5

Dredge your meat in the flour mixture well, pressing coating in well, let stand 5 minutes. Once the oil is heated up, add the Iguana and fry it, flipping halfway through to evenly cook both sides. Remove to cooling rack and let drain.

6

Build your taco. Meat, avocado, cabbage, sauce and squeeze of lime.

NOTE Iguanas are called "Chicken of the Tree" in Latin American, prized for their mild white meat, and are great in many dishes, like these Latin American Inspired Iguana Tacos.

Notes

Bayou Sam’s VooDoo 9 1/2 Iguana Tacos with Crema Cilantro (Chicken of the Tree Tacos)
IngredientsDirections