A colorful kiwifruit-and-tomato relish adds a fresh note to these cumin-seasoned chicken tacos. Use purchased taco shells or make your own. To make taco shells, heat 1/2 inch of cooking oil in a large, heavy skillet. Cook six 5-inch tortillas, one at a time, in hot oil just until golden. Fold over a paper towel-lined rolling pin; cool.
View Chicken and Kiwi Tacos recipe
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