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Tacos are always a good idea and are best served with sweet + spicy salsa. These fish tacos are topped with a flavourful cabbage slaw and a spicy kiwi mango salsa.

Fish Tacos with ZespriTM SunGold TM Salsa

40 minTotal Time

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Recipe Image


  • 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
  • 2lb Zespri SunGold Kiwi
  • 1 yellow nectarine or mango
  • 1 bunch cilantro
  • 1/2 white onion
  • 2 habanero peppers
  • 2 jalapeño peppers
  • 1 lime
  • White vinegar
  • Salt and pepper


  1. For the tacos: Mix cumin, garlic powder, cayenne pepper and salt in a bowl
  2. Season both sides of fish with seasoning mix
  3. Prepare the slaw ingredients, refrigerate until ready to serve
  4. Place fish on preheated skillet, cook 4-5 minutes on each side
  5. Char tortillas over burner flame for about 30 seconds on each side
  6. For the salsa: Peel and dice all fruit. Stem the cilantro and rough chop leaves. Dice onion. Remove seeds and stems from peppers and dice.
  7. Mix all together in bowl. Add lime juice, zest, vinegar, salt and pepper to taste.


Serves 4

Recipe courtesy of: ZespriTM 


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