2 ripe kiwifruit
1 fresh jalapeño or green chile
1 bunch of fresh cilantro (
Tabasco chipotle sauce
10 oz shredded cabbahe
1 tbsp red wine vinegar
½ an orange
16 oz shrimp, peeled abs cleaned
8 corb tortilla shells
Peel the kiwifruit, cut in half, and put into a large, dry non-stick frying pan on a medium heat with scallions and the seeded chile. Lightly scald it all, turning every now and again, then place in a blender with half the cilantro, the juice of 1 lime, and a few shakes of chipotle Tabasco. Puree until smooth.
In a large bowl toss the cabbage with the remaining cilantro leaves and the vinegar and orange juice, and red pepper.
In a large skillet heat 1 tbsp of oil over medium heat, add shrimp and a handful of chopped green onions, squueze of lime and a couple shakes of hot sauce.
Heat tortillas in a dry skillet.
Divide amoung tortilla shells, top with slaw, salsa and cheese.