5-Ingredient Fish Taco Sliders
Prep: 20 minutes plus marinating
Grill: 7 minutes • Serves: 4
1/4 cup PICS olive oil
2 tablespoons PICS apple cider or white vinegar
4 Market 32 cod fillets (about 5 ounces each)
2 cups packed coleslaw mix
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
8 slider buns
1 avocado, peeled, pitted and sliced
Optional toppings: bibb lettuce leaves, sliced red onion and/or sliced tomato
1.Prepare marinade mix with oil, vinegar and 2 tablespoons water as label directs; reserve 2 tablespoons. In 8 x 11-inch baking dish, add cod and remaining marinade mixture; cover and refrigerate 30 minutes, turning once.
2.Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, stir coleslaw and reserved marinade mixture. Makes about 1 cup coleslaw mixture.
3.Remove cod from marinade; discard marinade. Pat cod dry with paper towel; sprinkle with salt and pepper. Place cod on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 145°, turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until toasted. Transfer cod to cutting board; cut crosswise in half.
4.Serve cod in buns topped with coleslaw mixture, avocado and optional toppings, if desired. Makes 8 sliders.
Approximate nutritional values per serving (2 sliders):
480 Calories, 21g Fat (2g Saturated), 54mg Cholesterol, 815mg Sodium,
44g Carbohydrates, 7g Fiber, 7g Sugars, 6g Added Sugars, 32g Protein