Zespri Chicken Tacos

Ingredients

1 Zespri™ SunGold™ Kiwifruit, peeled, roughly chopped
Juice of 1/2 lime
1 tsp smoked paprika
2 tsp dried oregano
Salt, to season
2 small chicken breast fillets, sliced into 1cm thick pieces
2 tsp extra virgin olive oil
8 mini flour tortillas, warmed
1/4 cup whole egg mayonnaise or aioli
3 cups shredded iceberg lettuce
Lime wedges, to serve

Zespri salsa:

2 Zespri™ SunGold™ Kiwifruit, peeled, finely diced
6 cherry tomatoes, finely diced
Juice of 1/2 lime
1 green shallot, thinly sliced
1 Tbsp coriander leaves, finely chopped
Salt and pepper, to season

Method

Place Zespri™ SunGold™ Kiwifruit into a large bowl and mash with a fork. Stir in lime juice, paprika, oregano and a pinch of salt. Add chicken, toss to coat, cover with plastic wrap and then set aside for 20 minutes to marinate.

Remove chicken, discard marinade. Heat oil in a large non-stick frying pan over medium-high heat, add chicken and cook for about 8-10 minutes, turning occasionally or until golden brown and cooked through. Set aside on a plate covered with foil for 5 minutes.

Meanwhile, to make the Zespri™ SunGold™ Kiwifruit salsa, place all ingredients into a small bowl and stir to combine. Set aside.

Slice chicken into thin strips. Spread a little mayonnaise on each tortilla, then fill with lettuce, sliced chicken and top with salsa. Serve immediately with lime wedges on the side to squeeze over as desired.

Credits: Zespri Kiwifruit

Photo Credits: Zespri Kiwifruit