Conch Chowder Tacos
Experience the taste of the Bahamas in every bite with these Conch Chowder Tacos – a delightful fusion of traditional Bahamian cuisine and modern taco trends.
Ingredients
- For Conch Chowder:
- 1 lb fresh conch cleaned and diced
- 1 cup potatoes diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups tomatoes diced
- 4 cups fish or vegetable broth
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon thyme dried
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- For Tacos:
- Small corn or flour tortillas
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
- Lime wedges for serving
Instructions
- Conch Chowder:
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add diced conch to the pot, stirring until lightly browned.
- Stir in potatoes, carrots, celery, and tomatoes. Cook for 5 minutes, allowing flavors to meld.
- Pour in the fish or vegetable broth, coconut milk, and add tomato paste. -Season with thyme, paprika, salt, and pepper.
- Bring the chowder to a boil, then reduce heat and let it simmer for 20-25 minutes until the vegetables are tender and the conch is cooked through.
- Adjust the seasoning to your liking.
- Heat tortillas in a dry skillet or microwave until warm and pliable.
- Spoon a generous amount of the conch chowder onto each tortilla.
- Top with shredded lettuce, diced tomatoes, and chopped cilantro.
- Squeeze a lime wedge over each taco for a burst of citrusy freshness.
- Serve immediately and enjoy the fusion of Bahamian flavors in a taco!
- Customize your tacos with additional toppings like diced avocados or a drizzle of hot sauce.
- Pair with a tropical fruit salsa for freshness.
- Make a larger batch of conch chowder and save some for later - it only gets better with time!