These Ackee and Saltfish Breakfast Tacos bring a Caribbean classic into a fun, modern format. Soft tortillas are filled with gently sautéed ackee, savory saltfish, and colorful vegetables, creating a comforting yet vibrant breakfast or brunch dish that feels both familiar and exciting.
Why You’ll Love This Recipe
This recipe is quick enough for busy mornings yet special enough for a relaxed weekend brunch. The ackee stays tender and buttery, the saltfish adds depth and savoriness, and the fresh vegetables brighten every bite. Served in warm tortillas with a squeeze of lime, these tacos are satisfying without feeling heavy and are easy to customize to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the ackee and saltfish:
1 can (19 oz / 540 g) ackee, drained and rinsed
8 oz (225 g) salted codfish, soaked overnight or boiled to remove excess salt
1 tbsp olive oil
1 small onion, finely chopped
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 scotch bonnet pepper, seeded and finely chopped (optional)
1 tsp black pepper
2–3 green onions, sliced
½ tsp thyme, fresh or dried
For the tacos:
4–6 small flour or corn tortillas
½ cup shredded cheddar or pepper jack cheese (optional)
Lime wedges, for serving
Directions
Start by preparing the saltfish. If it has not already been soaked, place it in boiling water for about 10 minutes to reduce the saltiness. Drain well and flake the fish into small pieces, removing any bones.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, red and green bell peppers, garlic, and scotch bonnet pepper if using. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
Add the flaked saltfish to the skillet and stir gently, allowing it to cook for 2 to 3 minutes so the flavors combine with the vegetables.
Carefully fold in the drained ackee along with the thyme, black pepper, and sliced green onions. Cook for another 2 to 3 minutes, stirring gently to keep the ackee pieces intact.
Warm the tortillas in a dry skillet or microwave. Spoon the ackee and saltfish mixture into each tortilla and top with shredded cheese if desired. Serve immediately with lime wedges on the side.
Servings and timing
This recipe makes 4 servings.
Prep time is about 15 minutes, with a cooking time of 15 to 20 minutes, making it ideal for a quick breakfast or brunch.
Variations
For extra vegetables, add diced tomatoes or spinach during the final minutes of cooking. If you prefer more heat, leave the seeds in the scotch bonnet pepper or add a pinch of chili flakes. You can also swap the tortillas for whole wheat wraps or serve the ackee and saltfish over fried plantains for a different twist.
Storage/Reheating
Store any leftover ackee and saltfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a small splash of water or oil to prevent sticking. Warm the tortillas separately for best texture.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the ackee and saltfish mixture a day in advance and reheat it gently before assembling the tacos.
What does ackee taste like?
Ackee has a mild, buttery flavor and a soft texture that pairs well with savory ingredients.
Can I use fresh cod instead of salted cod?
Salted cod is traditional, but fresh cod can be used if seasoned well, though the flavor will be milder.
Is this dish spicy?
The scotch bonnet pepper adds heat, but it is optional and can be adjusted to your preference.
Are corn tortillas or flour tortillas better?
Both work well. Corn tortillas add a rustic flavor, while flour tortillas are softer and more flexible.
Can I add eggs to this recipe?
Yes, softly scrambled eggs can be added for extra protein and a heartier breakfast.
How do I keep the ackee from breaking apart?
Stir gently and avoid overcooking once the ackee is added to the pan.
Is this recipe suitable for brunch?
Absolutely, it is flavorful, filling, and easy to serve for a group.
Can I freeze the ackee and saltfish mixture?
Freezing is not recommended, as ackee can become mushy when thawed.
What can I serve on the side?
Fresh fruit, avocado slices, or a simple salad pair nicely with these tacos.
Conclusion
Ackee and Saltfish Breakfast Tacos are a delicious way to enjoy a beloved Caribbean dish in a fresh and approachable style. With bold flavors, simple preparation, and plenty of room for customization, this recipe is sure to become a favorite for breakfast or brunch at home.
These Ackee and Saltfish Breakfast Tacos transform a beloved Caribbean classic into a fun, flavorful handheld meal. Tender ackee, savory saltfish, and sautéed vegetables are tucked into warm tortillas for a satisfying and vibrant breakfast or brunch.
Ingredients
1 can (19 oz / 540 g) ackee, drained and rinsed
8 oz (225 g) salted codfish, soaked overnight or boiled to remove excess salt
1 tbsp olive oil
1 small onion, finely chopped
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 scotch bonnet pepper, seeded and finely chopped (optional)
1 tsp black pepper
2–3 green onions, sliced
½ tsp thyme, fresh or dried
4–6 small flour or corn tortillas
½ cup shredded cheddar or pepper jack cheese (optional)
Lime wedges, for serving
Instructions
Prepare the saltfish by boiling for 10 minutes if not pre-soaked, then drain and flake, removing bones.
Heat olive oil in a large skillet over medium heat. Sauté onion, bell peppers, garlic, and scotch bonnet (if using) for 3–4 minutes until softened.
Add flaked saltfish and cook for 2–3 minutes, stirring to combine with the vegetables.
Gently fold in ackee, thyme, black pepper, and green onions. Cook for another 2–3 minutes, being careful not to break up the ackee too much.
Warm tortillas in a skillet or microwave. Spoon the ackee and saltfish mixture into each tortilla.
Top with shredded cheese if using, and serve with lime wedges on the side.
Notes
Stir ackee gently to maintain its soft texture.
Add diced tomato or spinach for extra vegetables.
Use chili flakes or leave seeds in scotch bonnet for more heat.
Swap tortillas with fried plantains or whole wheat wraps for variation.
Best served fresh, but mixture can be made ahead and reheated.
