Description
Crispy baked cod fillets served on soft slider buns with a spicy, protein-packed sriracha-lime crema and a crunchy jalapeño slaw. A quick and satisfying sheet pan meal perfect for a weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 lb cod fillets, cut into slider-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp olive oil
- 8 slider buns, split and toasted
- 1/2 cup plain Greek yogurt (full-fat for protein)
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce (adjust to taste)
- Juice of 1 lime
- 1/2 tsp lime zest
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 2 jalapeños, thinly sliced (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
- 1 tbsp rice vinegar
- 1 tsp honey
- Salt to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine panko, almond flour, garlic powder, paprika, salt, and pepper.
- Dip each cod piece into beaten eggs, then coat in the panko mixture, pressing gently to adhere.
- Place coated cod on prepared baking sheet. Drizzle with olive oil.
- Bake for 12-15 minutes, until golden brown and cooked through (internal temp 145°F).
- While cod bakes, make the crema: In a small bowl, mix Greek yogurt, mayonnaise, sriracha, lime juice, and lime zest. Set aside.
- Make the slaw: In a medium bowl, combine green cabbage, red cabbage, jalapeños, cilantro, rice vinegar, honey, and a pinch of salt. Toss well.
- To assemble: Spread crema on bottom half of each slider bun. Top with a crispy cod piece, then a spoonful of jalapeño slaw. Cover with bun top.
- Serve immediately, with extra crema and slaw on the side.
Notes
You can customize the seasonings to taste. For a gluten-free version, use gluten-free panko and buns. The crema can be made vegan with plant-based yogurt and mayo.