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Iguana Tacos

Iguana Tacos with Aji Amarillo Crema (Chicken of the Tree Tacos)

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5 from 1 review

  • Author: Robyn
  • Total Time: 40 minutes
  • Yield: 4+ tacos 1x


Iguana is an invasive species in Florida that has gotten out of control since they have no natural predators, so much so that Fish and Wildlife have allowed people to humanely kill them. They 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.


  • 1 medium sized Iguana, skin removed, meat removed off the bone and legs removed from the body for frying. Cut the meat into pieces for frying.
  • 2 cups all-purpose flour
  • 2 tbsp Cajun Seasoning
  • 12 cups peanut oil, for frying

For the Tacos:

  • 4 Tortillas- I used low carb tortillas
  • 1 cup chopped cabbage
  • Mexican Crema or Sour Cream
  • 1 tbsp Aji Amarillo
  • Sliced Avocado
  • Dash smoked paprika
  • Lime wedges


Prepare a Cast Iron Skillet for Frying- heating it up to a temperature of 350-375. I like to use a Thermapen to make sure I am at the right temperature for frying.

Dredge your meat in the flour mixture. Once the oil is heated up, add the Iguana and fry it, flipping halfway through to evenly cook both sides. Remove and let dry on a plate coated with a paper towel.

Assemble your tacos:

Combine the Crème or Sour Cream with the aji Amarillo paste to make the sauce.

Add your meat to the tortilla, layer with cabbage, avocado, the Aji Amarillo crema, and squeeze the lime at the end, finishing with a dash of smoked paprika for additional color (this part is optional).


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  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: South American, Latin American Cuisine, Exotic Meat
  • Method: Fry
  • Cuisine: Latin American, South American, Peruvian Fusion