recipes

Main dishes

Zespri Green kiwifruit marinated chicken tacos

Serves 2
Cooks in Preparation time: 20 min, Cooking time: 10 min min.
Difficulty
Ingredients Method

Ingredients

  • 3 Zespri Green kiwifruit peeled
  • 1 garlic
  • bunch of coriander
  • 1 small chili
  • 6 tablespoons lemon-juice or lime
  • 1 tablespoon olive-oil
  • 1 tablespoon cumin
  •  salt-pepper to taste
  • 2 chicken-breast boneless
  • 1 avocado
  • 4 corn taco shells can substitute with tortilla
  • small pack of shredded cabbage and carrots

Method

  1. To Make the Marinade: Put 2 Zespri Green kiwifruit, garlic, small handful of coriander, 3 tablespoons of lemon or lime juice, cumin, chili, olive oil and salt & pepper in a blender and puree until smooth. 
  2. Put chicken in a bowl and add marinade. Cover bowl with plastic wrap then and let it marinate for 1 hour or longer (maximum 8 hours) in the fridge. 
  3. To Make the Guacamole: Cut avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add chopped coriander, leftover lime or lemon, salt and pepper and mash some more. 
  4. Take 1 kiwifruit and chop finely, mix with the guacamole and refrigerate until ready.
  5. Heat a large non-stick frying pan over medium heat. Now, remove the chicken from marinade by lifting out and shaking a little to remove any extra liquid. Lay chicken breast into the pan. Cook chicken 3 minutes until browned, flip chicken then cook another 3 minutes so that the second side becomes browned. Check chicken for doneness by either cutting into a breast or checking the internal temperature, which should read 165 degrees F (74 degrees C). If the chicken is not done, continue to cook until it is. Remove from pan then shred or cut chicken into strips. 
  6. Meanwhile, pre-heat the oven and place the taco shells for 5 minutes until warm.
  7. Assemble the Tacos: Spoon a little guacamole inside the taco shell. Topp with chicken strips, then shredded cabbage and carrots. I also added sour cream and Tabasco for extra heat. 


Eat immediately, enjoy!