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 by Libbie Summers (photography by Cedric Smith)
Fish Tacos with Kiwi Salsa
makes 8 tacos with the possibility of leftover salsa for chips the next day

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

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.
Kiwi Salsa by Libbie Summers (photography by Cedric Smith)
Fish Tacos with Kiwi Salsa from Libbie Summers (photos by Cedric Smith)


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