Mini Fish Taco Sliders with Queso Fresco and Cilantro Lime Crema

How to Make Mini Fish Taco Sliders with Queso Fresco and Cilantro Lime Crema

1. 1

   Step 1: Make the cilantro-lime crema

   Whisk together the sour cream, chopped cilantro and the juice of 1 lime until smooth; season with a pinch of salt if desired. Taste and adjust acidity with more lime juice; refrigerate while you prepare the other components to let the flavors meld.

   For this step

   • 1/2 cupSour cream (for cilantro-lime crema)
   • 1/4 cupFresh cilantro (chopped)
   • 2 countLimes
   
2. 2

   Step 2: Prepare the quick red cabbage slaw

   Toss the shredded red cabbage with the remaining 1/2 lime's juice and a small pinch of salt to soften and brighten the cabbage. Let the slaw sit at room temperature for 10 minutes so it wilts slightly and becomes crisp-tender.

   For this step

   • 2 cupsRed cabbage (thinly shredded for quick slaw)
   
3. 3

   Step 3: Bread and pan-fry the fish

   Pat the fish pieces dry and season lightly with salt and pepper. Dip each piece into the beaten egg, then press into panko to coat; heat the vegetable oil in a large skillet over medium-high heat and pan-fry the pieces 2–3 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate and keep warm.

   For this step

   • 1 lbWhite fish fillets (cod, tilapia or haddock), cut into 12 bite-sized pieces
   • 1 1/2 cupsPanko breadcrumbs
   • 1 largeLarge egg (beaten)
   • 2 tbspVegetable oil (for pan-frying)
   
4. 4

   Step 4: Toast the slider buns

   Split the mini buns and lightly toast cut sides in a dry skillet or under the broiler until golden, 1–2 minutes. Toasting helps prevent sogginess and adds a pleasant crunch when you assemble the sliders.

   For this step

   • 12 countMini slider buns
   
5. 5

   Step 5: Assemble the mini fish taco sliders

   Spread a teaspoon of cilantro-lime crema on each toasted bun bottom, top with a piece of fried fish, a small mound of red cabbage slaw and a sprinkle of crumbled queso fresco. Finish with a drizzle more crema or a tiny cilantro leaf, close with the bun tops and serve warm.

   For this step

   • 3/4 cupQueso fresco (crumbled)
   

1. Whisk together the sour cream, chopped cilantro and the juice of 1 lime until smooth; season with a pinch of salt if desired. Taste and adjust acidity with more lime juice; refrigerate while you prepare the other components to let the flavors meld.
2. Toss the shredded red cabbage with the remaining 1/2 lime's juice and a small pinch of salt to soften and brighten the cabbage. Let the slaw sit at room temperature for 10 minutes so it wilts slightly and becomes crisp-tender.
3. Pat the fish pieces dry and season lightly with salt and pepper. Dip each piece into the beaten egg, then press into panko to coat; heat the vegetable oil in a large skillet over medium-high heat and pan-fry the pieces 2–3 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate and keep warm.
4. Split the mini buns and lightly toast cut sides in a dry skillet or under the broiler until golden, 1–2 minutes. Toasting helps prevent sogginess and adds a pleasant crunch when you assemble the sliders.
5. Spread a teaspoon of cilantro-lime crema on each toasted bun bottom, top with a piece of fried fish, a small mound of red cabbage slaw and a sprinkle of crumbled queso fresco. Finish with a drizzle more crema or a tiny cilantro leaf, close with the bun tops and serve warm.