This sandwich kind of came about as an accident. My husband and I took a trip to our favorite farmers market this past weekend. I spotted these beautiful baguettes and fresh mahi-mahi. I couldn’t resist. I had no intention of putting the two together but the ideas kept flowing. I decided to go with a Mexican flavor with the sandwich. More thoughts began to flow and a spicy slaw was made. This is typically how a lot of my ideas start. Fresh gorgeous ingredients inspire me. Even if a recipe is only a handful of ingredients, I always try to buy good quality fresh items. Although it’s easier and cheaper to buy grocery store brand ingredients, I think it’s so worth it to splurge a little and get the good stuff. Cooking with good quality ingredients makes all the different in taste.

My favorite place to shop for fresh ingredients is at farmers markets. If you’ve never been to a farmers market, I guarantee you your small town or big city most likely has one. Get on google and search for farmers markets near buy. You won’t regret driving those few extra miles. I’m a huge fan of supporting small businesses. I also love to go off the beaten path and grocery shop in a different atmosphere. There’s so much more out there that people don’t necessarily see unless they get outside of their normal bubble. So I urge you to find a local market and explore.


Serves: 3-4
Prep time: 20 minutes
Total time: 45 minutes


1 cup purple cabbage, cut thin
1/4 cup grated carrots
1/4 cup red onion, sliced thin
1/2 cup cilantro, chopped
1/2 cup green cabbage
1/2 Fresno chili, sliced thin (can omit if you don’t prefer spice)
1 tbsp pepitas
2 tbsp fresh squeezed orange juice
2 tbsp lime juice
1/2 tsp kosher salt
1/2 tsp granulated sugar

In a large bowl, add all ingredients and mix. Let sit till ready to use.


7 oz. can chipotles in adobo sauce, use 2 tbsp and omit the rest
1/3 cup mayonnaise
1/2 tsp kosher salt
1 tbsp lime juice

Add can of chipotles to a blender and blend till smooth. Transfer to a bowl and keep 2 tbsp and omit the rest. Mix 2 tbsp of chipotles, mayo, lime juice and salt. Mix till combined.


1.5 tsp kosher salt
1.5 tsp light brown sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1.5 tsp chili powder
3 mahi- mahi filets
2 tbsp olive oil

Cut mahi-mahi filets in in half to make them about 1.5 inches in width. Coat each mahi-mahi filet with seasoning mixture.

Heat a cast iron skillet to medium high heat. Once hot, drizzle in olive oil to coat the pan. Place each mahi-mahi filet in the pan. Let cook for about 3-4 minutes per side, or until cooked through. Remove mahi-mahi from pan when done.


1 fresh good quality baguette
4 tbsp melted butter
Preheat oven to 450 degrees.

Cut the baguette in half lengthwise and brush the inside with melted butter. Place in the oven buttered side up for about 2 minutes. You’re not looking to toast it completely, rather just to warm it up.


Rub each side of baguette with chipotle mayo. Place mahi-mahi on top of that. On top of the mahi-mahi place a good amount of slaw. Close baguette and cut into 4 equal parts. Serve warm.


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