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Panko-Crusted Fish Tacos with Kiwifruit Salsa

Ingredients

For Salsa:

  • 2 SunGold kiwifruit, peeled and diced
  • 1 nectarine or peach, diced
  • 2 tbsp chopped cilantro
  • 3 tbsp chopped green onion
  • 2 tbsp lime juice

For Fish:

  • 1 large egg
  • 1 ½ lb. cod, cut into 2-3 inch by 1 inch pieces
  • 1 cup whole wheat panko bread crumbs
  • ½ tsp Kosher salt
  • ½ tsp garlic powder
  • ½ tsp coriander
  • Cooking spray such as coconut or olive oil

To Serve:

  • 8 corn tortillas
  • 4-6 romaine lettuce leaves, chopped
  • hot sauce to taste

Instructions

For Salsa:
Combine the kiwifruit, nectarine, green onion, cilantro, and lime juice in a small bowl and toss. Set aside.

For Fish:
Preheat oven to 425 degrees F. Crack egg into a shallow bowl, beat lightly, and add the cod pieces. Add panko, salt, garlic powder, and coriander to resealable gallon-sized plastic bag. (A bowl works too). Add the cod to the bag, seal, and shake to coat evenly. Place the panko-crusted cod on a baking sheet and spray top lightly with the cooking oil. Bake for about 12 minutes, or until starting to brown and cooked through.

To Serve:
Wrap tortillas in foil and heat in the oven during the last 3-5 minutes of cooking fish. Assemble tacos by topping the heated corn tortillas with the shredded lettuce, panko cod, and kiwifruit salsa. Drizzle with hot sauce if desired. Serve immediately as fish is best when freshly cooked.

Recipe contributed by Maria Adams of Halsa Nutrition.

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