Blackened Fish Tacos with Kiwi Mojito Salsa

I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.

The first thing I thought when I saw a kiwifruit without fuzzy skin and yellow flesh was, wow, this genetically engineered fruit is so cool, but will people be put off by the GMO’s? But then I was surprised to discover that Zespri SunGold kiwifruit is non-GMO! So how does it get its tropical flavor, high amount of vitamin C, and smooth skin? This surprising and delightful new fruit is a natural cross between gold varieties of kiwifruit. Kiwifruit actually comes in other colors, too, ranging from green to yellow and even pink on the inside!

You can find juicy yellow SunGolds at your local grocery store in North America from May-October.

Want to know some more cool facts about kiwifruit? Here you go!

1. You don’t peel it!

• Kiwifruit is the perfect portable snack because it is easy to eat! Just cut in half with a knife and scoop with a spoon. That’s it – just cut, scoop, and enjoy!

2. It’s a good, natural meat tenderizer!

• Both green and SunGold kiwifruit contain an enzyme called actinidin that helps break down protein. Actinidin occurs only in kiwifruit and improves digestive comfort by increasing the breakdown of proteins and facilitating digestion and emptying of the stomach. The actinidin can serve as a meat tenderizer: just peel and mash a kiwifruit and spread over meat or make a kiwifruit marinade. Actinidin will also break down protein in dairy so recipes with dairy should be consumed right away.

3. It’s a tasty source of vitamins C & E as well as potassium!

• One serving (2 kiwifruit) of SunGold provides three times more vitamin C than an orange and as much potassium as a medium banana. SunGold is a good source of antioxidant vitamin E.

4. You can “measure” the sweetness of kiwifruit!

• Zespri growers achieve the best-tasting kiwifruit through a measure called the brix. The higher the brix, the sweeter the fruit. The dry matter content (where all water is removed) indicates how high the brix will be once the fruit is ripe. A higher dry matter means the better quality the kiwifruit will be- it stores better and tastes better. Zespri kiwifruit is deliciously sweet, since the growers put a lot of emphasis on this measure.

There are many creative ways to use kiwifruit in cooking. You can marinate meat in it, put it in a cocktail, or make a refreshing summer ceviche. Here it is in a sweet and spicy take on fish tacos.


Blackened Fish Tacos with Kiwi Mojito Salsa

  • Servings: 4
  • Print

A sweet and spicy take on fish tacos for hot summer nights.


  • 2 SunGold kiwifruit, halved, scooped out of skin, and diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons diced red cabbage
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons taco seasoning OR:
  • – 1 teaspoon paprika – 1 teaspoon brown sugar – 1 teaspoon dried oregano – 3/4 teaspoon garlic powder – 1/2 teaspoon chili powder – 1/2 teaspoon salt – 1/2 teaspoon ground cumin – 1/4 teaspoon ground cayenne pepper
  • 1 1/2 pounds tilapia filets
  • 1 tablespoon canola oil
  • 8 corn tortillas
  • Sriracha sauce, lime wedges, and/or sour cream for garnish


  1. In a medium bowl, toss together kiwifruit, jalapeño, cabbage, mint, cilantro, and lime juice. Set aside.
  2. If not using premade taco seasoning, combine the paprika, brown sugar, oregano, garlic, chili powder, salt, cumin, and cayenne in a small bowl to make your own. Sprinkle seasoning over the tilapia filets.
  3. Heat the canola oil in a large cast iron pan over high heat. Once very hot, cook the tilapia filets in it for about 3 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork.
  4. 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.
  5. Divide the fish and salsa evenly among the tortillas. Garnish as desired and serve immediately.


There’s nothing quite like summer eating, right? Let me know what you think of these tacos and be sure to check out culinary creations submitted by other Recipe ReDux members below: