Baja Fish Sliders

Neens from Ono Yum
Meet the Chef!
Neens from Ono Yum
Neens grew up in the island-style communities of San Diego. Far from Hawaii, but close to plate lunch, surfing and ukulele jammin, Neens is the creator of the Musubi Map and the I Love Poke Festival, both vehicles that reflect his passion for all things Hawaiian. He was raised on local-style home cooking thanks to his Mom, Gles, also known as the Filipina Betty Crocker. This recipe is one of Neens’ favorite dishes that he grew up eating, courtesy of his Mom. Thanks, Mom!
Recipe Details
Ingredients

6 Beer battered fish fillets (frozen or homemade)

1/2 Cabbage head, shredded (red, green or mixed)

2 Limes (cut into 12 wedges)

pico de gallo

crema

1 package King's Hawaiian Jalapeño Rolls, cut in half

Preparation
Step 1
Bake or fry your beer battered fish fillets.
Step 2
While fish fillets are cooking, you can prep your ingredients for pico de gallo. Mix all ingredients in a bowl with a squeeze or two of lime and salt to taste. Set aside.
Step 3
When your fish is done cooking, cut fillets in half so they fit into slider rolls.
Step 4
Construct your Baja Fish Sliders: Bottom roll, fish fillet, cabbage, pico de gallo, crema, top roll. Use a toothpick if needed to keep the slider together. Garnish plate with chopped cilantro and a lime wedge.

Neens from Ono Yum says:

If you want to add a little more spice to your slider, throw some chopped jalapeno into the pico de gallo. You can also use non-breaded grilled fish for a healthier approach.


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