Ingredients
8 | Flour tortillas, small (Main) |
8 Tbsp | Mayonnaise, good quality |
8 handfuls | Finely shredded cabbage (Main) |
4 handfuls | Baby spinach, or use baby silverbeet leaves |
1 | Green apple, thinly sliced, then cut into matchsticks (Main) |
2 | Mandarins, peeled and segmented |
500 g | Smoked fish, broken into large flakes (Main) |
1 bottle | Chipotle sauce, store-bought |
1 handful | Flat leaf (Italian) parsley |
2 tsp | Fresh thyme |
2 | Limes, for squeezing |
Directions
- Heat the tortillas, preferably on a char-grill so you get those lovely dark grill lines, plus the bonus of extra flavour.
- Spread each tortilla with mayonnaise and top with cabbage, spinach, green apple, mandarin segments and smoked fish.
- Drizzle over a little chipotle sauce and scatter over parsley and thyme leaves. Serve with lime wedges for squeezing.
Tips and tricks
- Make chipotle mayonnaise by mixing a little chipotle sauce through your mayonnaise and add a few squeezes of lime juice to freshen.
- If they are still growing in your garden, other herbs that taste great here are mint and chives.
- Prep all your ingredients in separate bowls, then it is just the small matter of assembly. Squeeze over a little lime juice to prevent the apple shreds from turning brown.