I created this sandwich for my brother, an executive chef, for a family showdown...I won! Using all fresh ingredients makes this sandwich a cut above the rest. Prepare from scratch and you will be amazed at the flavor and wonderful presentation.
Chipotle Lime Tilapia Torta with Jalapeno Avocado Aioli
- 3 whole jalapeno, stemmed and seeded
- 7 medium cloves garlic, divided
- 3 tablespoons olive oil
- Juice from 4 limes, divided
- 3 chipotle peppers, seeds removed
- 3 tablespoons adobo sauce
- 2-1/2 teaspoons salt, divided
- 1 teaspoon cumin
- 4 tilapia filets
- 1 medium onion
- 2 medium tomatoes
- 1 bunch cilantro
- 1 medium haas avocado
- 1/4 cup good quality mayonnaise
- 4 torta rolls
- 2 cups baby arugula
Preheat Broiler. Toss 2 jalapenos and 3 cloves garlic in 1 Tbsp olive oil. Set in baking dish. Place in broiler for 10-15 or until tender.
Blend together juice from 2 limes, chipotles, adobo sauce, 2 cloves garlic, 1 tsp salt and cumin in a food processor. Pour marinade over filet and wrap tight. Set in refrigerator to marinade for at least 30 minutes.
Meanwhile begin the salsa: Chop onion, tomato, bunch cilantro and 1 jalapeno. Place in small bowl. Mince garlic. Add to mixture. Add juice 1 lime and remaining salt. Blend thoroughly. Refrigerate until ready to use
Prepare the Jalapeno Avocado Aioli: In a blender place the roasted jalapenos and garlic, avocado, mayo, tsp salt and 1 Tbsp lime juice. Blend until smooth and all ingredients are fully incorporated. Refrigerate until ready to use (but at least 20 minutes)
Heat 2 Tbsp olive oil in large skillet over medium heat. Add filets once oil is hot and cook for 5 minutes. Turn and continue cooking for 3 minutes.
While fish is finishing cooking, slice each roll in half almost to end. Hand shred the arugula and tear cilantro off stems. Toss both greens together.
Once fish is cooked build sandwiches: Into each roll place 1 filet, top with a handful of the greens mixture, top with 2-3 Tbsp salsa and top with about 2-3 Tbsp aioli.