You'll want to make it Taco Tuesday every night once you try this zingy Fish Tacos with Kiwifruit Salsa recipe.
This kiwifruit salsa is our favourite way to pack a punch during the cooler months when tomatoes aren't in season, but we still want a fresh, fruity sauce to compliment chicken or fish. The best part is you can make it with either green or gold kiwifruit, whatever's in your fruit bowl.
The slaw only takes two ingredients and is a great way to use up any wonky carrots or cabbage, though you can also experiment with greens like mesculin if you prefer. When avo is in season, this is a great addition too!
Dig in to this zingy, fresh fish dinner dish the whole family will love!
INGREDIENTS:
Taco fillings:
300g firm white fish (Gurnard, tarakihi, or cod - enough for 8 pieces)
¼ cup plain flour
1 cup panko breadcrumbs
1 egg
2 Tbsp water
8 Corn tortillas
Oil for cooking
½ red or white cabbage
1 carrot
Salt & Pepper
Kiwifruit salsa:
2 green or gold kiwifruit
1 small red onion, diced
1 Tbsp fresh coriander, chopped
Zest and juice of 1 lime
½ tsp salt
1 Tbsp chopped jalapenos (optional)
Sauce:
5 Tbsp mayonnaise
1 Tbsp sriracha or chipotle sauce
Garnish:
Fresh coriander
Lime wedges
INSTRUCTIONS:
Slice the fish into 8 even sized pieces (equal sized pieces will result in equal cooking time)
Gather three bowls. In the first bowl add the flour and season with salt and pepper. In the second bowl, beat together egg and water. In the third bowl add the panko breadcrumbs.
Crumb the fish: Toss the fish in the flour first, then transfer into the egg wash mixture, coating the fish in the egg wash evenly. Lastly, place the egged fish into the panko breadcrumbs, gently using your hands to pack on the breadcrumbs. Place the fish onto a lined baking tray and repeat until all pieces are crumbed.
Make the Kiwifruit salsa: If using green kiwifruit, rub the skin of the kiwifruit with a clean towel or kitchen paper to remove the fuzz - then you don’t need to worry about removing the skin! Chop the kiwifruit into small pieces. Dice the onion and chop the coriander. To a bowl add the chopped kiwifruit, diced onion, coriander, lime zest, lime juice and salt. Throw in the chopped jalapenos if you like a bit of spice. Mix to combine then set aside.
Prepare the slaw filling: Slice the cabbage very finely and cut the carrot into long skinny pieces. Combine in a bowl and season with salt.
After all your elements are prepped, cook the fish using your preferred method:
Oven Bake: Preheat oven to 180°C. Drizzle or spray the fish pieces with oil. Bake for 16 – 18 minutes. Check the fish is cooked by breaking a piece apart; it should be firm, not translucent, and flakey.
Air Fry: Transfer the fish into the air fryer and drizzle or spray with oil. Cook on the air fryer setting 180 degrees for 8-10 minutes.
While the fish is cooking, make the sauce by combining Mayonnaise and sriracha
Assemble the tacos: Heat the tortillas according to packet instructions. Spread a generous spoonful of mayo and sriracha sauce onto the base of each taco, then divide the cabbage slaw between each of the tacos. Add one piece of fish on top of the cabbage slaw, followed by another spoonful of sauce. Finish each taco with a generous spoonful of the zesty kiwi fruit salsa, coriander and lime.
