Ingredients:
Marinade:
1 garlic clove(s), crushed
15 ml sugar
30 ml lime juice
30 ml canola oil
30 ml chipotle sauce
2.5 ml chilli flakes or smoked chilli flakes
2.5 ml salt
500 g fillet
2 cm cubes
Salad:
2 corn cobs, cooked with kernels cut off in large chunks
500 ml red cabbage, shredded
1 red onion(s), half the onion thinly sliced
4 radishes, thinly sliced
60 ml fresh coriander, chopped
15 ml canola oil
15 ml lime juice
To serve:
175 g LANCEWOOD Jalapeño Chutney DIP&TOP® or Mexican Flavour
chipotle sauce
2 flour tortillas
