Zespri™ kiwifruit spicy tacos with cabbage, beans and cheese

Name: Zespri™ kiwifruit spicy tacos with cabbage, beans and cheese
Total time: 25 min
Yield: 4
Ingredients: 2 Zespri™ Green Kiwis2 Zespri™ SunGold™ Kiwis; 1 Small red onion, finely chopped; 1 Jalapeño, finely chopped; 1 Red chilli, finely chopped; 4 tbsp Coriander, roughly chopped; Juice and zest 1 lime; 1 tbsp Olive oil; 400 g Refried beans; 180 g Red or white cabbage, finely shredded; 200 g Feta or dairy free cheese alternative; 8 Small soft corn tortillas; Hot sauce to serve

25 min

Serves 4

Main Course

2 Zespri™ Green Kiwis

2 Zespri™ SunGold™ Kiwis

1 Small red onion, finely chopped

1 Jalapeño, finely chopped

1 Red chilli, finely chopped

4 tbsp Coriander, roughly chopped

Juice and zest 1 lime

1 tbsp Olive oil

400 g Refried beans

180 g Red or white cabbage, finely shredded

200 g Feta or dairy free cheese alternative

8 Small soft corn tortillas

Hot sauce to serve

To make the salsa. Roughly chop one green and one golden kiwi fruit and place in a bowl. Finely slice the remaining kiwifruit 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 or griddle 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 kiwi salsa and serve immediately.