Despite its fuzzy texture, kiwi skins are actually edible.With the right recipe, the texture won’t be noticeable at all. Try it in these grilled hake tacos!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the kiwi salsa
2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 tbsp chopped parsley
1 tbsp lime juice
½ tbsp white-wine vinegar
For the hake tacos
4 hake fillets
1 tsp paprika
2 garlic cloves, minced
2 tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted

METHOD
For the kiwi salsa
1. Mix all the ingredients, then season to taste and refrigerate.
For the hake tacos
1. Preheat the oven grill. Line a baking tray.
2. Season the hake with the paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
3. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through.
4. Heat and shape the tortillas into tacos according to packet instructions.
5. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebrtiz // HMimages.co.za

Using whole fruit to spice up your summer salads is another fun trick of ours! Enjoy this bulgar wheat salad with kiwi and pomegranate.

The post Grilled hake tacos with whole kiwi salsa appeared first on MyKitchen.

Ceviche is a classic South American technique for preparing fish. Try it out for yourself and then use your delicious fish to make these flavour-packed fish ceviche tacos.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish
300 g angelfish, chopped
Zest of 1 lime
½ cup lime juice
¼ cup chopped coriander
For the salsa
½ cucumber, peeled and chopped
2 tomatoes, seeded and chopped
½ cup coriander
1 red chilli, seeded and sliced
1 red onion, finely chopped
1 tbsp olive oil
To assemble
12 tortillas, toasted
1 lime, wedges
2 tsp hot sauce
½ cup coriander

METHOD
1. For the fish, mix all the ingredients together. Season well. Cover and refrigerate for 15 minutes.
2. For the salsa, add the ingredients together and then gently fold into the fish mixture.
3. To assemble, spoon the fish salsa into the tortillas and serve with lime wedges, hot sauce and fresh coriander.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

For something a bit more budget-friendly, try our baked potato with tuna ceviche.

The post South American-style fish ceviche tacos with salsa appeared first on MyKitchen.

Tacos are endlessly customisable! All you need are taco shells, salsa, filling and toppings. Why not try these pickled fish tacos for a start?

SERVES 4–6 // COOKING TME 25 min

INGREDIENTS
For the spicy salsa
4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 tbsp olive oil
For the pickled fish tacos
500 g pickled fish, drained and flaked
8 taco shells, lightly toasted
Handful coriander, chopped
1 cup sour cream
4 limes, wedges

METHOD
For the spicy salsa
1. Heat a griddle pan over medium and char the mielies until cooked. Remove the kernels from the cob.
2. Combine all the ingredients and season to taste with salt and pepper.
3. Refrigerate until ready to assemble.
For the pickled fish tacos
1. Divide the pickled fish between the taco shells and top each with 2 tbsp salsa and some coriander.
2. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke // HMimages.co.za

For a tropical option, make these coconut fish tacos with pineapple salsa.

The post Pickled fish tacos with spicy jalapeño salsa appeared first on MyKitchen.

Whenever you are trying to save on your grocery budget, freezer finds will always be your friends. We grabbed some frozen hake portions and used them to whip up the best fish tacos ever.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 nectarine, diced
1 cup diced fresh pineapple
½ red onion, peeled and diced
2 tbsp chopped coriander
1 chilli, finely sliced
Juice and zest of 1 lime
4 frozen hake fillets, defrosted, cut into chunks
1 tbsp Mexican spice
2 tbsp olive oil
½ cup coconut milk
4 tacos
Shredded lettuce, to serve
Guacamole, to serve

METHOD
1. Mix the nectarine, pineapple, onion, coriander, chilli and lime zest together. Squeeze the lime juice over. Set aside the salsa until ready to use.
2. Rub the fish with Mexican spice. Heat the oil in a pan and sear the fish on all sides.
3. Add the coconut milk and simmer for a few minutes until the fish is just cooked through.
4. Fill tacos with the shredded lettuce, salsa and guacamole. Top with fish.
5. Drizzle with leftover coconut sauce and serve.

The post Coconut fish tacos with pineapple salsa appeared first on MyKitchen.