Ingredients

The following ingredients have 4 Servings
  • 1 lb tilapia fillets (four fillets; see note 1)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 lb kiwi fruit (approximately 4 large kiwis)
  • 1 jalapeño (finely chopped)
  • 2 tablespoons red onion (finely chopped)
  • 1/2 lime (juiced)
  • 1 tablespoon honey
  • 2 cups cabbage (shredded)
  • 1/4 cup cilantro leaves (chopped)
  • 2 teaspoons apple cider vinegar
  • 8 flour tortillas (small/6 inch )
  • Greek yogurt or sour cream

Instruction

  • Jalapeño Kiwi Salsa: Stir together the kiwi, jalapeno, onion, lime juice and honey, then set aside.
  • Cabbage Slaw: Combine the cabbage and cilantro. Toss in the apple cider vinegar.
  • Fish: Heat barbecue to medium-high (425°F).
  • Mix together the cumin, coriander and salt in a small bowl. Brush fillets with olive oil. Sprinkle fish evenly with the spice mixture.
  • Place fish on top of a vegetable grilling plate, or on a sheet of foil on the grill. Cook for 10 minutes, or until fish is cooked through and flakes easily with a fork.
  • To Serve: Place half of a fillet in a tortilla, top with cabbage and (well-drained) salsa. Greek yogurt is awesome on these tacos!