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Sauteed Shrimp Tacos with Kiwi Salsa


  • 6 to 8 corn tortillas

For Marinade:

  • 1 lb shelled, deveined, uncooked medium shrimp
  • 1 +2 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp onion powder

For Salsa:

  • 2 SunGold kiwi fruit, peeled and chopped, divided
  • Juice from 1 lime, divided
  • 1 tsp minced garlic
  • 1 tsp honey
  • ¼ large red onion, chopped
  • 1 jalapeno, seeded (only use half for less spicy salsa)
  • ¼ cup coarsely chopped cilantro
  • ½ red cabbage coarsely chopped


For Marinade:
In a medium bowl, mix garlic powder, cumin, chili powder, onion powder, and 2 tbsp olive oil. Add shrimp and coat. Cover and place in refrigerator for up to 24 hours.

For Salsa:
In a blender or food processor, combine half of the kiwi fruit, half of the lime juice, garlic, and honey until it creates a creamy dressing. Combine dressing and red cabbage and set aside.

In a medium bowl stir together remaining kiwi fruit, red onion, jalapeno, cilantro, and remaining lime juice and set aside.

To Serve:
In a large sautee pan, heat 1 tbsp olive oil on medium high heat. Add shrimp and cook for 5 minutes or until pink.

Heat tortillas by placing on a dry skillet over medium heat. Heat for 30 seconds per side. Assemble tacos by placing cabbage mixture on a tortilla, then stack with shrimp, top with salsa, and serve.

Recipe contributed by Chelsea LeBlanc of Chelsea’s Choices.

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