Mexican Fish Sliders with Jalapeño Sour Cream & Guacamole

By • December 20, 2015 0 Comments

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Author Notes: These were made as an experiment for my Game Night party. There were 10 guests and I ended up making 42 of these. There were no leftovers. I’d call that a successful experiment!

Rather than give you an exact recipe, I am providing the general instructions on how to calculate the quantities you need depending on the number of sandwiches you want to make. This makes it easy to adapt this recipe, even for dinner for two.

At Home with Friends


Serves at least 3 sliders per person


  • 1 Hawaiian sweet mini roll, 1/3 of the center removed
  • 2-3 ounces tilapia fish per slider
  • salt and pepper to taste (for the tilapia)
  • ground corriander (for the tilapia)
  • 1 teaspoon guacamole per slider
  • 1/2 teaspoon jalapeno laced sour cream per slider


  • 10-12 avocados, peeled and chopped into chunks (retain 3-4 avocado pits)
  • 2 jalapenos, finely minced
  • 1 cup chopped red tomatoes
  • 1 cup chopped cilantro
  • 2 limes (use only the juice)
  • salt and pepper, to taste
  1. Multiply the number of sliders by 2.5 ozs to get total ounces of fish. Divide by 16 to get pounds of fish necessary.
  2. Remove 1/3 of bread from the center of the rolls.
  3. Season tilapia with salt and pepper and coriander. Pan saute in neutral oil (grape seed or canola).
  4. Mix all the ingredients for the guacamole in a bowl. Taste for seasoning. Place the avocado pits into the guacamole (to keep it from turning brown).
  5. To assemble, place layers of guacamole on bottom of roll, top with fish, add dollop of jalapeno sour cream and top of roll.

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