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Sheet Pan Crispy Cod Sliders with High-Protein Sriracha-Lime Crema and Jalapeño Slaw

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These Sheet Pan Crispy Cod Sliders with High-Protein Sriracha-Lime Crema and Jalapeño Slaw are a healthy, high-protein twist on a classic fish slider. The cod is coated in a crispy panko crust and baked on a sheet pan, then topped with a spicy, creamy sriracha-lime sauce and a crunchy jalapeño slaw for a burst of flavor and texture.

Ingredients

Scale
  • 1 ½ pounds cod fillets, cut into 12 pieces
  • 2 tablespoons olive oil
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Jalapeño Slaw:
  • 3 cups shredded green cabbage
  • 1 jalapeño, thinly sliced (seeds removed for less heat if desired)
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Sriracha-Lime Crema:
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha sauce (adjust to taste)
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • For serving:
  • 12 slider buns, split and toasted
  • Lime wedges (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or nonstick foil.
  2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
  3. Brush cod pieces with olive oil and dip into the breadcrumb mixture, pressing to coat evenly. Place on the prepared baking sheet.
  4. Bake the cod for 12-15 minutes, or until the breadcrumbs are golden brown and the fish flakes easily with a fork.
  5. While the cod bakes, make the jalapeño slaw: In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, salt, and pepper. Add shredded cabbage, sliced jalapeño, and cilantro. Toss to combine and set aside.
  6. Prepare the sriracha-lime crema: In a small bowl, whisk together Greek yogurt, mayonnaise, sriracha, lime juice, garlic powder, and salt. Adjust spiciness to taste.
  7. To assemble sliders: Place a few pieces of crispy cod on the bottom half of each toasted slider bun. Top with a generous spoonful of jalapeño slaw and a drizzle of sriracha-lime crema. Close with the top bun. Serve immediately with lime wedges if desired.

Notes

For extra protein, you can use nonfat Greek yogurt. If you prefer more heat, leave the seeds in the jalapeño. To keep the sliders gluten-free, use gluten-free panko breadcrumbs and buns. This recipe is best served fresh but leftovers can be stored separately and reheated in the oven.

Nutrition

Find it online: https://cheerychop.com/crispy-cod-sliders-recipe/