1/2 cup plain yogurt
Freshly ground black pepper
2 tablespoons cilantro leaves
1 ripe avocado
1 1/2 limes
2 firm-ripe kiwis, peeled and diced
Coarse kosher salt
1/2 cup diced jicama
1 1-pound piece skin-on, firm-fleshed white fish fillet, such as striped bass or snapper
8 corn tortillas, charred on the stove and kept warm
Extra-virgin olive oil
2 scallions, white and light-green part only, thinly sliced
In a blender, combine yogurt, cilantro, juice of ½ lime, and ¼ teaspoon salt; process until smooth and refrigerate until ready to use.
Heat broiler with rack on top level. Line a rimmed baking sheet with foil. Season fish with salt and pepper on both sides and rub with a little olive oil.
Place skin-side down on prepared baking sheet and broil until surface is lightly browned, fish flakes easily with a fork, and is just cooked through, 6 to 11 minutes, depending on the thickness of fish.
Remove from oven and flake fish into large chunks with a fork, discarding skin; keep warm.
Peel and dice avocado; toss with kiwi, jicama, scallions and juice of 1 lime; season with salt. Divide fish between tortillas and top with kiwi salsa and cilantro sauce. Serve immediately.