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Blackened Fish Tacos with Kiwi Mojito Salsa


For Taco Seasoning:

  • 1 tsp paprika
  • 1 tsp brown sugar
  • 1 tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cayenne pepper

For Tacos:

  • 2 SunGold kiwi fruit, halved, scooped out of skin, and diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tbsp diced red cabbage
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 1/2 pounds tilapia filets
  • 1 tbsp canola oil
  • 8 corn tortillas
  • Sriracha sauce, lime wedges, and sour cream for garnish


For Taco Seasoning:
Combine the paprika, brown sugar, oregano, garlic, chili powder, salt, cumin, and cayenne in a small bowl and set aside.

For Tacos:
To make the salsa toss together in a medium bowl the kiwi fruit, jalapeño, cabbage, mint, cilantro, and lime juice. Set aside.

Sprinkle taco seasoning over the tilapia filets. Heat the canola oil in a large cast iron pan over high heat. Once very hot, cook the tilapia filets for about 3 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork. Carefully heat the corn tortillas directly over the flame of a gas range to char them, or simply warm in an un-greased pan over medium-high heat. Divide the fish evenly among the tortillas and top with salsa. Garnish as desired and serve immediately.

Recipe contributed by Karolina Balkenbush of Karolina’s Kitchen.

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