Fish Tacos with Kiwi Salsa

By Libbie Summers
Assisted by Joshua Grotheer
Photography by Cedric Smith

I’ve been known to use just about any fruit in my salsas. Truth is, I have a sweet tooth and I like that hint of candy I get along with the heat. Using kiwi is no exception…the kicker is my friend the kiwi has a bit of a tangy flavor too. So, in this beautiful salsa, you get sweet, tangy and hot. Add a spice-rubbed fish and some gorgeously black charred corn tortillas and dinner just got delicious!

Fish Tacos with Kiwi Salsa
makes 8 tacos with the possibility of leftover salsa for chips the next day

Ingredients:
3 kiwi, peeled and diced
1 jalapeno, finely diced
1/2 medium red onion, finely diced
1/2 cup chopped cilantro
3 juicy limes, divided
Flake sea salt or kosher salt
Freshly ground black pepper
2 pounds tilapia or other white fish
1/2 teaspoon ground chipotle pepper
1/4 teaspoon ground cumin
3 teaspoons canola oil
8 corn tortillas

Directions:
In a large mixing bowl, stir together the kiwi, jalapeno, onion, cilantro and juice from 2 limes. Salt and pepper to taste. Set aside.

In a small mixing bowl, stir together the chipotle pepper, cumin and 1/2 teaspoon salt. Rub mixture over fish.

Heat the oil in a medium non-stick sauté pan over moderately high heat. Add spiced tilapia and cook, turning once, until just cooked through (about 8 minutes). Remove from heat and allow fish to rest for 5 minutes before breaking into pieces.

While the fish is resting, char your tortillas by using tongs and placing directly over a gas burner or spread on a sheet tray and place under a broiler until charred on both sides.

To Serve: Divide fish between tortillas and top with salsa. Cut the remaining lime into slices and serve on the side.

Fish Tacos with Kiwi Salsa

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