Smoky, tender, and surprisingly mild, this recipe turns an unconventional protein into a flavorful island-style feast. The iguana meat grills beautifully when rubbed with Rufus Teague’s spicy seasoning, pairing perfectly with the bright, fresh pico de gallo and creamy avocado. Tucked into crisp taco shells, each bite delivers a balance of spice, citrus, and crunch that feels both exotic and familiar.

Ingredients:

• 1 iguana, dressed
• Rufus Teague spicy meat rub
• olive oil, for cooking
• 1 jalapeno, diced
• 2 roma tomatoes, diced
• 1/2 medium red onion, diced
• 1/4 cup cilantro, chopped
• 1/2 lime, juiced
• salt, to taste
• hard taco shells
• shredded cheese
• avocado, sliced

Directions:

1. Preheat grill/smoker to 390 degF.
2. Drizzle the iguana with oil and spice with Rufus Teague meat rub to taste.
3.  Put the iguana on the grill and cook until internal temp reaches 165degF.
4. While the iguana cooks, prepare your pico de gallo by combining the jalapeño, tomatoes, onion, cilantro, lime juice and salt in a bowl.
5. Once the iguana reaches temp, remove from the grill and let rest for 5 minutes.
6. Pull the meat from the bones and shred or chop.
7. Build your taco with your favorite toppings and enjoy!

Iguana, often called “chicken of the trees”, has been eaten across Central America and the Caribbean for generations, especially in Belize, Puerto Rico, and parts of Mexico. The flavor is lean and mild, somewhere between chicken and crab. The lime juice ties it all together, not only lifting the flavors with a sharp, citrusy pop, but also gently neutralizing any residual gamey undertones from the iguana.