Ingredients
Scale
For the Salsa:
- 6 ripe kiwis, peeled and diced
- Juice of 1 lime
- 2 tablespoons finely diced red onion
- 1 jalapeno pepper, finely diced and seeded
- 2 Roma or 1 cup cherry tomatoes, diced
- 1–2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
For the Fish:
- 1 tablespoon olive oil
- 1½ lbs cod fillets (or other white flaky fish)
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon chili powder
- Salt and pepper
- Juice of 1 lime
For the Crema:
- ½ cup sour cream or Greek yogurt (I often do half and half)
- Juice of 1 lime
- 1 canned chipotle pepper in adobo, finely minced
- Salt and pepper, to taste
To Serve:
- Corn or flour tortillas, warmed or toasted
- Sliced avocados
- Additional lime wedges
Instructions
For the Salsa:
- Combine all the ingredients in a bowl and toss well to mix. Season, to taste, with salt and pepper. This tastes best if made ahead by an hour or so. Store in the fridge until you are ready to serve.
For the Fish:
- Drizzle the oil in the bottom of a large baking dish.
- Place the cod fillets in the baking dish and pat them dry on top with paper towels.
- In a small bowl, whisk together the cumin, coriander, chili powder, and 1 teaspoon kosher salt. Sprinkle the seasoning over the fish.
- Juice the lime over everything and cover the baking dish with tin foil. Set aside to marinate for 20 minutes.
- In the meantime, preheat the oven to 400°F.
- After the fish has marinated, transfer the baking dish to the oven and bake for 15-20 minutes, or until the fish is opaque and easily flakes with a fork (the actual cooking time will depend on the size of your individual fillets. Start checking around 15 minutes to see if you can easily flake the fish).
- Set aside to cool slightly before flaking the fish into bite-sized pieces.
For the Crema:
- While the fish is cooking, whisk together the ingredients for the crema in a bowl. Season, to taste, with salt and pepper. Set aside until you are ready to serve.
To Serve:
- Fill the tortillas with some of the flaked fish and top with sliced avocados, the kiwi salsa, and a drizzle of the chipotle crema. Spritz with fresh lime juice (or serve the lime wedges alongside) and serve immediately.