Fish Torta

Preparation Time15 mins Cooking Time20 mins Makes 4

Fish Torta

Nutritional Information

Calories

522.92kcal (4 serving)

Total Fat

22.21g (4 serving)

Saturated Fat

3.69g (4 serving)

Trans Fat

0.06g (4 serving)

Cholesterol

62.37mg (4 serving)

Sodium

4151.79mg (4 serving)

Total Carbs

52.73g (4 serving)

Dietary Fiber

10.16g (4 serving)

Sugars

7.63g (4 serving)

Protein

28.33g (4 serving)

Ingredients List
  1. 1/2 cup white vinegar
  2. 1 tablespoon honey
  3. 2 tablespoon kosher salt, divided
  4. 1/2 red onion, thinly sliced
  5. 1 cup canned black beans, rinsed and drained
  6. 2 tablespoon Sir Kensington's® Mexican-Inspired Chile Lime Crema Everything Sauce
  7. 1 avocado
  8. 2 teaspoons ground cumin, divided
  9. 1 tablespoon smoked paprika
  10. 2 teaspoons dried oregano
  11. 1 teaspoon ground black pepper
  12. 1/2 teaspoon cayenne pepper
  13. 4 (4 - ounce) mahi-mahi fillets
  14. 2 tablespoons extra virgin olive oil
  15. 2 cups shredded green cabbage
  16. 4 kaiser rolls, sliced and toasted

Directions

Print

1. 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.

2. Mash beans with Chile Lime Crema Everything Sauce; season with salt and set aside.

3. Mash avocado with 1 teaspoon cumin; season with salt and set aside.

4. 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.

5. 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.

6. Meanwhile, toss cabbage with 2 tablespoons of the onion pickling liquid; season with salt.

7. Toast buns, cut side down in batches in now-empty skillet just until golden brown, about 1 minute.

8. 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.