Recipe prepared by Podcast Host Dustyn Carrol
“Green iguanas (Iguana iguana) are an invasive species in Florida and are not native to our state. They can cause considerable damage to infrastructure, including seawalls, sidewalks. This species is not protected in Florida except by anti-cruelty law.” So, as long as you harvest them humanely and safely, which we do, then you can take as many as you want. In addition to damaging infrastructure, the iguanas eat pretty much all plants, fruits, and vegetables. They are considered a pest which, unfortunately most people do not regulate.
Personally, I think they taste amazing and should be eaten more frequently just out of principal and to keep numbers around my home low. This recipe is quick and easy using many tropical ingredients to form a delicious taco.
1 Large Iguana, Skinned, Cleaned, and Rinsed
1 tbsp of lime juice
1 Mango, diced
1 Avocado, sliced
13oz Coconut Milk
12 6” Flour Tortillas
Pinch of salt
1 Tsp Cracked Black Pepper
2 Tsp Cajun Style Seasoning
1 Bunch of Cilantro, leaves picked
- Bring a large pot of water to boil
- Add the iguana and lime juice
- Reduce heat and boil for one hour
- Remove iguana and set aside to cool
- Using a fork, shred meat off of the tail, back and legs
- Pick over meat to ensure no bones are present
- Bring a large cast iron pan to medium heat
- Add the meat, coconut milk, mango, salt, black pepper, and Cajun seasoning
- Simmer for 15 minutes
- Using a slotted spoon, place each serving on a tortilla
- Top with sliced avocado, cheese of choice, and cilantro.