INGREDIENTS
FISH TACOS
4 pieces skinless firm white fish, such as cod
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper, ground
1/2 teaspoons kosher salt
8 corn tortillas
Lime wedges, for serving
SLAW
1/4 cup cilantro, chopped
1 cup green cabbage, sliced
1/2 cup red cabbage, sliced
1 tablespoon olive oil
2 tablespoons lime juice
1/4 teaspoon kosher salt
SALSA
2lb Zespri SunGold Kiwi
1 yellow nectarine or mango
1 bunch cilantro
1/2 white onion
2 habanero peppers
2 jalapeño peppers
1 lime
dash White vinegar
Salt and pepper
METHOD
FISH TACOS METHOD
Mix cumin, garlic powder, cayenne pepper and salt in a bowl
Season both sides of fish with seasoning mix
Prepare the slaw ingredients & combine in medium sized bowl, refrigerate until ready to serve
Place fish on preheated skillet, cook 4-5 minutes on each side
Char tortillas over burner flame for about 30 seconds on each side
SALSA METHOD
Peel and dice all fruit. Stem the cilantro and rough chop leaves. Dice onion. Remove seeds and stems from peppers and dice.
Mix all together in bowl. Add lime juice, zest, vinegar, salt and pepper to taste.
*Recipe contributed by Andy Bartlett
