Calling all fish aficionados. Treat yourself to this crunchy Mexican Slaw Fish Sandwich. It will leave you wanting more. In partnership with Gorton’s Seafood.
First off I apologize for sharing my third sandwich recipe in a row. However, when you try this Mexican Slaw Fish Sandwich, you will quickly realize that THIS sandwich is a game changer.
Now let’s get to the actual makeup of the Mexican Slaw Fish Sandwich.
Anytime you can purchase freshly made buns from the store or your local farmer’s market. DO IT. The buns also NEED to be toasted. That means no to soggy bread and adding a bit more of a crunch to your overall bite.
Next up is the Mexican slaw. I’m a huge fan of coleslaw if it’s not theover saturated with mayo type. It’s typically paired with bbq straight off the grill. Well not for this recipe. I took out the vinegar and mayo and incorporated Mexican spices, yogurt and some lime juice. The key for this Mexican slaw is allowing the flavors to marinate in the refrigerator for at least 1 hour before serving or pairing with this sandwich.
Last but not least is the fish. For this crunchy fish sandwich, I used Gorton’s Seafood Crispy Battered Fish Fillets. Once they are baked, they have a nice crunchy exterior while the fish is nice and flaky. They even provide Smart and Crunchy Fish Fillets if you need a healthier alternative.
In all we do at Gorton’s, there is an undercurrent of responsibility and deep respect for the environment – starting in the deepest oceans, where we find our seafood, and ending wherever you eat dinner.
So while we’re out seeking the freshest, tastiest seafood anywhere, we promise we’re also searching for ways to minimize our environmental impact, raise the bar for the seafood industry and sustain our global resources for future generations.
ENJOY ~ Meagan
Mexican Slaw Fish Sandwich
- 14-ounce bag coleslaw
- 2/3 cup chopped cilantro
- 4.5 ounce can chopped green chiles
- 1/3 cup plain greek yogurt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon swerve
- 2 teaspoons freshly squeezed lime juice
- 2 tablespoons extra virgin olive oil
- 1 6 count packages of Gorton’s Crispy Battered Fish Fillets
- 6 toasted hamburger buns
- 1/4 cup crumbled cotija cheese
- 1 thinly sliced red onion, optional
- 1 jalapeno sliced, optional
In a bowl combine the coleslaw, cilantro and green chiles.
In a smaller bowl whisk together the yogurt, cumin, cayenne, salt, swerve, lime juice and olive oil. Pour over the coleslaw mixture and mix until well incorporated.
Cover and place in refrigerator for at least 1 hour before using.
Preheat oven to 425 degrees F.
Lay the fish fillets on a baking sheet and bake according to the package instructions. While the fish is baking toast the buns.
To assemble buns, coleslaw, 1-2 fish fillets, cotija cheese, red onion, jalapeno, and top portion of the bun.
Disclosure: This is a sponsored post on behalf of Gorton’s Seafood. All opinions are 100% my own and I appreciate your support on the brands that we love.