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Fish tacos with kiwifruit salsa

Name: Fish tacos with kiwifruit salsa
Yield: 4
Ingredients: 500 g White fish fillets, skinned and boned (Main); 1 Tbsp Cornflour; 1 Tbsp Taco seasoning mix; 1 Tbsp Rice bran oil; 1 Shallot, diced; 4 Kiwifruit, 2 green, 2 gold; peeled and diced (Main); 1 pinch Sugar; 1 Chilli, seeded and diced; 2 Tbsp Chopped coriander; 8 Taco shells (Main); 4 cups Iceberg lettuce, shredded; ½ cup Ranch dressing

for 4 people

Jan Bilton

Food writer and cookbook author.

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Add more chilli if preferred.

500 g	White fish fillets, skinned and boned (Main)
1 Tbsp	Cornflour
1 Tbsp	Taco seasoning mix
1 Tbsp	Rice bran oil

1	Shallot, diced
4	Kiwifruit, 2 green, 2 gold; peeled and diced (Main)
1 pinch	Sugar
1	Chilli, seeded and diced
2 Tbsp	Chopped coriander

8	Taco shells (Main)
4 cups	Iceberg lettuce, shredded
½ cup	Ranch dressing

Cut the fish into small (25g) pieces. Combine the cornflour and taco seasoning in a plastic bag. Add the fish pieces. Move them around to coat evenly.
Heat the oil in a non-stick frying pan. Add the fish and pan-fry for about 2-3 minutes each side depending on the thickness of the fish.
Meanwhile, combine all the ingredients for the salsa.
Heat the taco shells according to the packet instructions. Half fill with the lettuce, drizzle with the ranch dressing, then add the fish. Top with the salsa. Serve immediately.