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Grilled Chicken Tacos with Kiwifruit Salsa


For Marinade:

  • 1 SunGold kiwi fruit, peeled
  • 1 lime, juiced
  • 2 cloves garlic, crushed
  • ¼ cup cilantro, chopped
  • ½ habanero pepper, diced
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp ground cumin
  • 2 tbsp olive oil

For Salsa:

  • 2 SunGold kiwi fruit
  • ¼ red onion, diced
  • ¼ cup cilantro, chopped
  • 1 ½ habanero peppers, diced
  • ¼ cup pineapple, diced
  • 1 tsp salt

To Serve:

  • 1 pound chicken breast tenders
  • ¼ cup arugula, rough chop
  • 6 corn tortillas
  • 2 tbsp greek yogurt


For Marinade:
Scoop out inside of 1 kiwifruit and add to food processor. Add lime juice, garlic cloves, ¼ cup cilantro, ½ habanero pepper, 1 tsp salt, pepper, cumin and olive oil to food processor and blend. Pour marinade over chicken and let sit for 20 minutes

For Salsa:
Combine remaining 2 kiwifruit (chopped), red onion, remaining cilantro, remaining habanero peppers and pineapple to small bowl. Season with salt as needed. Set aside.

To Serve:
Grill chicken tenders for about 5 minutes each side, until cooked thru. Broil tortillas over an open flame for about 1 minute, 30 seconds per side. Layer each tortilla with arugula, grilled chicken. Top with kiwifruit salsa and drizzle greek yogurt over each taco.

Recipe contributed by Brynn McDowell of The Domestic Dietitian.

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