Ingredients

4 Servings

Meat & Seafood

  • Halibut Fillet 570 g

Frozen Products

  • Frozen Sweetcorn 450 g

Spices

  • Chilli Powder 8 tsp

  • Salt 1 Tbsp

Produce

  • Limes 3

  • Coriander 1/2 bunch

  • Jicama Bean 1

Dry Goods

  • White Corn Tortillas 8

Pantry

  • Olive Oil 4 Tbsp

  • Black Pepper 1 pinch

Dairy & Eggs

  • Sour Cream 49 g

  • Cotija Cheese 1 Tbsp

Canned/Bottled Goods

  • Mayonnaise Dressing 56 g

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Make Mexican Corn

    Toss sweetcorn with oil, lime, chilli powder, & salt. Cook for 25-30 minutes.

    • 450 g Frozen Sweetcorn
    • 1 Tbsp Olive Oil
    • 1 , juiced Lime
    • 1 Tbsp Chilli Powder
    • 1 tsp Salt
  3. Season & Cook Halibut

    Drizzle halibut with oil on prepared baking tray. Season with remaining ingredients. Cook for 12-15 minutes.

    • 570 g Halibut Fillet
    • 1 , juiced Lime
    • 1/4 bunch , stems removed, chopped Coriander
    • 2 Tbsp Olive Oil
    • 1 Tbsp Chilli Powder
    • 1 tsp Salt
  4. Flavour Jicama

    Add all ingredients to a bowl. Stir to combine.

    • 1 , medium dice Jicama Bean
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 2 tsp Chilli Powder
    • 1/2 , juiced Lime
  5. Make Mexican Corn Cont.

    Transfer baked sweetcorn mixture to bowl. Add remaining ingredients. Mix well.

    • 49 g Sour Cream
    • 1 Tbsp Cotija Cheese
    • 56 g Mayonnaise Dressing
    • 1/2 , juiced Lime
    • 1/4 bunch , leaves removed Coriander
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  6. Warm Up Tortillas

    Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

    • 8 White Corn Tortillas
  7. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 30 g 38%
Total Saturated Fat 6 g 31%
Unsaturated Fat 24 g  
Cholesterol 85 mg 29%
Sodium 2170 mg 90%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 13 g 46%
Sugars Total 6 g  
Protein 34 g 69%
Vitamin C 40 mg 45%
Calcium Ca 148 mg 10%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team