INGREDIENTS:

For Tropical Kiwi Salsa
4 ZESPRI™ Kiwifruit, green and/or gold, scooped and cubed
1/2 cup fresh pineapple, peeled and chopped
1/2 cup papaya, peeled and chopped
1 star fruit, peeled and chopped
1/4 cup red onion, finely chopped
3 Tbsp fresh cilantro, chopped
1/2 - 1 fresh jalapeno pepper, seeded and minced
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 tsp lemon zest, if desired

For Marinade
1/4 cup olive oil
2 Tbsp onion, chopped
2 Tbsp lime juice
2 tsp cumin, ground
2 cloves garlic, minced
1/2 tsp black pepper, ground
16 oz halibut fillet, skinned, cut into four portions

For Cilantro-Lime Vinaigrette
2 Tbsp lime juice
2 Tbsp olive oil
2 tsp fresh cilantro, chopped

4 flour tortillas
1 avocado, sliced
2 oz arugula or fresh spinach greens

METHOD:

1. Slice kiwifruit into halves and spoon chunks out onto a cutting board; then dice.
2. Place all Tropical Kiwi Salsa ingredients into a large bowl, and stir gently until mixed. Add salt and pepper to taste. Makes about 3 cups.
3. Mix all Marinade ingredients, except halibut, together in large bowl. Add halibut and coat thoroughly. Cover and refrigerate 30 minutes.
4. Whisk together all Cilantro-Lime Vinaigrette ingredients. Add salt and pepper to taste, and set aside.
5. Preheat grill to medium-high heat. Grill halibut 3 to 4 minutes per side or until white, flaky and cooked through. Remove from heat and cut into large pieces.
6. Wrap the tortillas in foil and place on grill 5 minutes or until warm.
7. Assemble taco by placing 1/2 ounce arugula and 3 slices avocado on half of a warm tortilla. Drizzle with 2 to 3 teaspoons Cilantro-Lime Vinaigrette. Place halibut on top of greens and spoon Tropical Kiwi Salsa over halibut. Fold tortilla over salsa and serve immediately.

Serves 4