YIELD: 8
2 lbs. cod, cut into 4 oz. portions

For oregano crust:
1 Tbsp. cumin, ground
3 Tbsps. organo
1 Tbsp. chile flakes, dried
1½ tsp. salt
¾ tsp. black pepper
3 Tbsps. canola or olive oil

For spicy coleslaw:
(Yield: 3 cups)
16 oz. green cabbage, julienned
4 oz. red bell pepper, julienned
1 red jalapeno, julienned
6 green onions, thinly sliced
½ cup cilantro, chopped
¼ cup lime juice, fresh
1 cup cider vinegar
¾ cup sugar
1 tsp. salt
chile flakes to taste

8 ea. crusty rolls, cut in half with a bit of soft center removed
1 cup guacamole
½ cup black beans
1 lime, fresh, juiced
cilantro sprigs, for garnish

1. For the cod: Mix together cumin, oregano, chile flakes, salt and pepper. Press the spice mixture onto the cod. Heat oil in sauté pan and cook fish until done, about 4 minutes per side.

2. For the slaw: Toss cabbage, bell pepper, jalapeno, onions, cilantro and lime juice together in a bowl. Heat vinegar and sugar together in a small saucepan; add salt. Stir until sugar is dissolved then pour over the cabbage mixture. Stir together, adjusting with chile flakes if needed.

3. Assemble the tortas: Spread 2 Tbsps. of guacamole on bottom half of a crusty roll; top with 1 Tbsp. of black beans. Place the warm cod on the beans and sprinkle with approximately ½ tsp. lime juice. Place ⅓ cup of slaw on the fish and garnish with a cilantro sprig. Cover with the top of the roll.

Notes: Substitute prepared coleslaw with vinaigrette dressing. To increase spiciness, add a julienned jalapeno.

Photo and recipe: Alaska Seafood Marketing Institute