Lambi Tacos / Conch Tacos

Tacos always make for a great family meal, wouldn’t you agree?

And if you like tacos and love seafood, what better mix but a seafood taco.

This Lambi Taco recipe is one I often make at home, and I alternate the toppings frequently based on what is in the fridge. Let’s admit, we all don’t want to have to run to the supermarket for one extra ingredient, specially for something as free spirited as Tacos.

Topped with a citrussy sauce, some watercress crunch, and a suave kick of spice from the pepper jack cheese, these conch tacos are fresh, light and nothing short of delicious!

Lambi, known elsewhere as conch, is one of these dishes in Haiti that can be considered a national treasure. The famous lambi boukane or grilled conch can be found on the beaches of the entire island, sold and prepared fresh by local fishermen. Divine!

Lambi creole, creole conch, a saucy preparation in creole sauce, or in a white onion buttery sauce often find themselves in local restaurants menus, and definitely in buffets at special events celebrations to be eaten with plain white rice.

The secret to cooking soft, tender conch is really about boiling it for a long period of time in a pressure cooker until the meat tenderizes. The fishermen true secret is that conch meat should either be cooked for a very short time when grilling or a very long time when simmering in broth just like in this recipe. Intermediate cooking times will yield tough conch meat, which we all don’t like. After all it’s conch not chewing gum!

The great thing about taco recipes in general, is that you can fill them with whatever you like. And this one is no exception. So once you have your recipe base ready (conch and all), throw in whatever you like or have in hand : some fresh ripe avocado, some Pikliz or any other spicy sauce, or some diced mango.

What will you try?

Lambi Tacos / Conch Tacos
 
Prep time
Cook time
Total time
 
Topped with a citrussy sauce, some watercress crunch, and a suave kick of spice from the pepper jack cheese, these conch tacos are fresh, light and nothing short of delicious!
Author:
Recipe type: Taco
Cuisine: World
Serves: 6
Ingredients
  • Ingredients for the lambi / conch
  • About 4 cups (15 oz) of conch, cleaned, deveined, boiled to tenderness and thinly sliced
  • ½ cup red onion sliced thinly
  • 3 mini bell peppers sliced thinly
  • 1 tbsp creole marinade mix
  • ½ cup chopped parsley
  • 1 lime juice
  • 1 tbsp olive oil
  • Ingredients for the Sauce
  • ¼ cup olive oil
  • 1 lime juice
  • 1 tsp creole marinade
  • Salt and pepper
  • ½ cup chopped parsley
  • Lime zest
  • ¼ cup sliced shallots thinly sliced
  • For topping
  • 6 flour tortillas
  • 1 cup pepper jack cheese
  • 6 tsp of sour cream
  • ½ cup shredded pepper jack
  • 2 cups watercress
Instructions
  1. Was your conch meat in several changes of water (meat only and not the gland and dark skin).
  2. In a pressure cooker, prepare your boiling stew with 6 to 8 cups of water, lime juice, onions and garlic.
  3. Boil your clean, deveined conch, for about 2 hours or until tender.
  4. Once ready remove from heat and let cool. Most of the water will have evaporated and been absorbed. Keep your conch in the remaining liquid. This will keep it tender.
  5. Thinly slice your conch.
  6. In a pan, bring your olive oil to heat, add in your creole marinade, sliced onions and bell peppers, your conch and sauté all together for a few minutes, keeping all veggies crisp.
  7. Season with lime juice, salt and pepper to taste.
  8. Add in your parsley at the last minute.
  9. Quickly prep your sauce.
  10. Whisk together your olive oil and lime juice with your creole marinade.
  11. Add salt and pepper to taste.
  12. Mix and add in your lime zest to taste, chopped parsley and shallots.
  13. Serve your lambi tacos in grilled tortillas with layers of pepper jack cheese, watercress drizzled with citrussy sauce and a gulp of sour cream.
  14. Add some extra sauce to your liking.
  15. And bon appétit!

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