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Chipotle Rubbed Cod Tail Torta

Chipotle Rubbed Cod Tail Torta

Chipotle Rubbed Cod Tail Torta



Source: FPI

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Yield: Approximately 10 portions

Ingredients & Directions

1/4 C.
1 can
1 tsp.
1/2 C.
1 Tbsp.
1 Tbsp.

Cod tails
Standard French baguettes cut into 10- 6” pieces
Ripe avocado
Ripe tomato slices
Fresh cilantro, chopped
Slices Monterey Jack Cheese
Chipotle en Adobo
Cumin seed, toasted, ground
Olive oil
Frozen orange juice concentrate
Salt & pepper to taste


  • Remove chipotle peppers from can and rinse to remove most residual adobo.
  • Place in blender and pulse until peppers have lost their shape.
  • Add cumin, oil, orange juice concentrate and honey and blend until well incorporated.
  • Divide into two air-tight containers and set aside.
  • Place Cod tails on lined sheet pan and brush with blended mixture from 1st container.
  • Cook as directed or until cod reaches internal temperature of 160 degrees.
  • Remove from oven and baste with mixture form 2nd container and let rest for 2 minutes.
  • Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
  • Place Tortas in sandwich press and toast.
  • Serve with chips and salsa or Latin style slaw.

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