Fish Torta

Makes: 4 servings (sandwiches)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Recipe Note: Pescatarian Friendly, Dairy Free

Make it Keto: skip the bun
Make it Gluten Free: use a gluten free bun or serve bunless

Discover the culinary delight of our Fish Torta, a tantalizing twist on the classic Mexican sandwich. This fish torta recipe features succulent mahi mahi, perfectly blackened to bring out its rich, smoky flavors. Nestled in a soft, toasted roll, the fish is complemented by a medley of fresh, vibrant toppings to create a harmonious blend of textures and tastes.

So, what is a torta exactly? A torta is a traditional Mexican sandwich that typically includes a variety of fillings such as meats, cheeses, and vegetables, all encased in a crusty roll. Our fish torta takes this beloved concept and infuses it with the delicate yet robust flavors of mahi mahi, making it a standout option for seafood lovers. The mahi mahi sandwich is further enhanced with a zesty slaw, creamy avocado, and Sir Kensington’s Chile Lime Crema Everything Sauce that ties everything together.

To complete your meal, we recommend pairing this blackened fish sandwich with a side of crispy sweet potato fries , which add a touch of sweetness and crunch to balance the savory sandwich. For a refreshing contrast, a simple cucumber and tomato salad dressed with lime juice and cilantro will provide a light, crisp accompaniment. If you're in the mood for something heartier, consider serving the fish torta with a side of Grilled Corn off the Cob , grilled to perfection and tossed with feta cheese, spices, and Sir Kensington’s Special Sauce.

Perfect for both lunch and dinner, this fish torta recipe is quick to become a family favorite.

Ingredients:

½ cup white vinegar
1 tablespoon honey
2 teaspoons kosher salt, divided
½ red onion, thinly sliced
1 jalapeno, thinly sliced
1 cup canned black beans, rinsed and drained
2 tablespoons Sir Kensington’s Chile Lime Crema Everything Sauce
1 avocado
2 teaspoons ground cumin, divided
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon ground black pepper
½ teaspoon cayenne
4 (4-ounce) mahi mahi filets
2 tablespoons extra-virgin olive oil
2 cups shredded green cabbage
4 Kaiser rolls, sliced and toasted

Instructions:

Bring vinegar, ½ cup water, honey, and 1 teaspoon salt to a boil in a small saucepan. Meanwhile, combine onion and jalapeno in a medium bowl. Pour boiling vinegar mixture over onion mixture and let sit for at least 15 minutes.
Mash beans with Chile Lime Crema Everything Sauce; season with salt and set aside.
Mash avocado with 1 teaspoon cumin; season with salt and set aside.
Combine paprika, oregano, remaining teaspoon salt, remaining teaspoon cumin, black pepper, and cayenne in a shallow bowl. Pat mahi mahi fillets dry then coat fillets in spice mixture on all sides; rubbing in as needed.
Heat a non-stick skillet set over medium-high for 3 minutes. Add 1 tablespoon of oil to skillet, swirl to coat, then add 2 mahi mahi fillets. Cook just until starting to blacken, about 4 minutes. Flip the fillets and cook 3–4 minutes more until blackened on second side and a thermometer inserted in the thickest parts registers 145ºF; transfer to a plate. Repeat cooking process with remaining oil and fillets.
Meanwhile, toss cabbage with 2 tablespoons of the onion pickling liquid; season with salt.
Toast buns, cut side down in batches in now-empty skillet just until golden brown, about 1 minute.
Spread beans mixture on cut side of each bottom bun, top with shredded cabbage and 1 mahi mahi fillet. Top mahi mahi with pickled onions and jalapeños; spread avocado mixture on cut side of each top bun and place on top of each torta. Serve tortas with additional Chile Lime Crema Everything Sauce.