INGREDIENTS
2 Zespri™ Green Kiwifruit
2 Zespri™ SunGold Kiwifruit
1 Small red onion, finely chopped
1 Jalapeño, finely chopped
1 Red chilli, finely chopped
4 tablespoons Coriander, roughly chopped
Juice and zest 1 lime
1 tablespoon Olive oil
400g Refried beans
180g Red or white cabbage, finely shredded
200g Feta or dairy free cheese alternative
8 Small soft corn tortillas
Hot sauce to serve
2 Zespri™ SunGold Kiwifruit
1 Small red onion, finely chopped
1 Jalapeño, finely chopped
1 Red chilli, finely chopped
4 tablespoons Coriander, roughly chopped
Juice and zest 1 lime
1 tablespoon Olive oil
400g Refried beans
180g Red or white cabbage, finely shredded
200g Feta or dairy free cheese alternative
8 Small soft corn tortillas
Hot sauce to serve
METHOD
- To make the salsa. Roughly chop one Zespri™ Green Kiwifruit and one Zespri™ SunGold™ Kiwifruit and place in a bowl. Finely slice the remaining Zespri™ Kiwifruits and add to the bowl along with the red onion, red chilli, coriander, lime juice and lime zest. Gently mix together and season to taste.
- Heat the refried beans according to the pack instructions. Heat a frying pan and lightly toast the corn tortilla for 30 secs to 1 min on each side until starting to colour.
- To serve, spoon some of the refried beans in each taco, top with some shredded cabbage, a few slices of feta dairy-free cheese. Spoon over a generous amount of the Zespri™ Kiwifruit salsa and serve immediately.
