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15 minutes
8
Recipe provided by Zespri™ SunGold™ Kiwifruit and www.zespri.com.au
Mix up Taco night with this tasty recipe! This combo is one the kids will love, and you’ll be pleasantly surprised by how well kiwifruit goes with your favourite taco toppings!
Preparation time: 15 minutes.
Cook time: 10 minutes.
Serves: 8.
Ingredients
- 1 Zespri™ SunGold™ Kiwifruit, peeled, roughly chopped
- Juice of ½ lime
- 1 tsp smoked paprika
- 2 tsp dried oregano
- Salt, to season
- 2 small chicken breast fillets, sliced into 1cm thick pieces
- 2 tsp extra virgin olive oil
- 8 mini flour tortillas, warmed
- ¼ cup whole egg mayonnaise or aioli
- 3 cups shredded iceberg lettuce
- Lime wedges, to serve
- ZESPRI™ SALSA
- 2 Zespri™ SunGold™ Kiwifruit, peeled, finely diced
- 6 cherry tomatoes, finely diced
- Juice of ½ lime
- 1 green shallot, thinly sliced
- 1 Tbsp coriander leaves, finely chopped
- Salt and pepper, to season
Method
- Place Zespri™ SunGold™ Kiwifruit into a large bowl and mash with a fork. Stir in lime juice, paprika, oregano and a pinch of salt. Add chicken, toss to coat, cover with plastic wrap and then set aside for 20 minutes to marinate.
- Remove chicken, discard marinade. Heat oil in a large non-stick frying pan over medium-high heat, add chicken and cook for about 8-10 minutes, turning occasionally or until golden brown and cooked through. Set aside on a plate covered with foil for 5 minutes.
- Meanwhile, to make the Zespri™ SunGold™ Kiwifruit salsa, place all ingredients into a small bowl and stir to combine. Set aside.
- Slice chicken into thin strips. Spread a little mayonnaise on each tortilla, then fill with lettuce, sliced chicken and top with salsa. Serve immediately with lime wedges on the side to squeeze over as desired.
ZESPRI™ TIP: If the kids aren’t fans of coriander, simply leave it out of the salsa and serve it on the side for the adults to sprinkle on as desired.