These sliders are my idea of relaxed, warm-weather food. They’re messy in the best way, packed with flavor, and easy to eat standing around the grill with a cold drink in hand. I like recipes like this for weekends when everyone’s drifting in and out of the kitchen, grabbing bites between conversations. Catfish works beautifully here since it stays tender on the grill and takes on seasoning without much effort.
The mix of smoky spices, tangy slaw, and creamy lime sauce hits all the right notes. Each slider feels balanced, fresh, and satisfying without being heavy, which is exactly what I want during summer meals.
Why These Sliders Are Always a Hit
Catfish has a mild taste that pairs really well with bold seasoning. Grilling gives it a light char and keeps it juicy inside. The slaw adds crunch and freshness, cutting through the richness of the fish and sauce. Everything comes together in a way that feels casual yet well thought out.
I like serving these when I want something more fun than burgers but still easy enough to manage outdoors or on a busy evening.
Ingredients You’ll Need
I keep things organized by breaking the ingredients into simple groups.
Creamy Lime Sauce
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¼ cup sour cream
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½ teaspoon grated lime peel
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¼ teaspoon fresh lime juice
Slaw
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1 cup coleslaw mix
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2 tablespoons finely chopped red bell pepper
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2 tablespoons thinly sliced red onion
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2 tablespoons minced fresh cilantro
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2 teaspoons finely chopped seeded jalapeño
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2 teaspoons fresh lime juice
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1 teaspoon sugar
Sliders
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½ teaspoon ground cumin
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½ teaspoon chili powder
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¾ teaspoon salt
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¼ teaspoon coarsely ground black pepper
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4 catfish fillets
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12 slider buns, split
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1 cup mixed greens or torn lettuce
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12 tomato slices
Making the Lime Sauce
This sauce comes together quickly and tastes even better after resting in the fridge. I stir the sour cream, lime peel, and lime juice until smooth. It’s simple but bright, and it softens the spice from the fish nicely. I usually make this first and let it chill while everything else comes together.
Mixing the Slaw
The slaw brings texture and contrast. I combine the coleslaw mix with bell pepper, onion, cilantro, jalapeño, lime juice, and sugar. I toss everything until coated, then chill it so it stays crisp. The balance of tangy, slightly sweet, and fresh keeps the sliders from feeling heavy.
Grilling the Catfish
I start by mixing the cumin, chili powder, salt, and pepper. After patting the fish dry, I rub the seasoning all over both sides. A preheated grill set to medium heat works best. I oil the grates lightly and place the fillets flat-side down.
The fish cooks gently with the lid closed and doesn’t need flipping. Once it flakes easily, I pull it off and let it rest under foil. Cutting each fillet into three pieces makes the perfect slider size.
Putting the Sliders Together
I layer lettuce and tomato on the bottom buns, followed by a piece of grilled catfish. A spoonful of slaw goes on next, then a drizzle of the lime sauce. The top bun finishes it off. These are best served right away while the fish is warm and the slaw stays crisp.
Storage and Make-Ahead Notes
I always store each part separately. Cooked catfish stays good in the fridge for up to three days. Slaw holds for about two days, though I drain off any excess liquid before serving. The sauce lasts around five days when sealed well.
For reheating, the oven or stovetop works best for keeping the fish tender. If freezing, I wrap the cooked fillets tightly and freeze them on their own. Fresh slaw and sauce are always worth making on the day of serving.
FAQs
Can another fish be used instead of catfish?
Yes, firm white fish like tilapia or cod works nicely.
Do these sliders work indoors?
A grill pan on the stove gives good results if outdoor grilling isn’t an option.
Can the slaw be made ahead?
Yes, though it’s best within a day for the best crunch.
What buns work best?
Soft slider buns hold everything together without overpowering the filling.
Is this spicy?
The heat is mild. Adjust the jalapeño or seasoning if you want more kick.
Baja Grilled Catfish Sliders
These Baja-style catfish sliders are fresh, zesty, and perfect for casual meals.
Ingredients
- 4 catfish fillets
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon coarsely ground black pepper
- 12 slider buns, sliced
- 1 cup mixed greens or torn lettuce
- 12 tomato slices
- ¼ cup sour cream
- ½ teaspoon finely grated lime zest
- ¼ teaspoon fresh lime juice
- 1 cup coleslaw mix
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons thinly sliced red onion
- 2 tablespoons minced fresh cilantro
- 2 teaspoons finely chopped seeded jalapeño
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
Instructions
- Stir the sour cream with lime zest and a small splash of lime juice until smooth, then refrigerate until needed. In another bowl, toss the coleslaw mix with bell pepper, onion, cilantro, jalapeño, lime juice, and sugar. Chill the slaw so the flavors come together.
- Mix the cumin, chili powder, salt, and black pepper in a small bowl. Coat both sides of the catfish fillets evenly with the seasoning blend.
- Preheat the grill to medium heat and lightly oil the grates. Place the catfish on the grill, close the lid, and cook until the fish flakes easily and is cooked through. Remove from the grill and keep warm.
- To build the sliders, place a small layer of greens and a tomato slice on the bottom half of each bun. Cut each fillet into portions and place one piece on each bun. Spoon the lime slaw over the fish, drizzle with the creamy sauce, and finish with the top bun. Serve right away while warm.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 216Total Fat 8gSaturated Fat 2gUnsaturated Fat 6gCholesterol 29mgSodium 392mgCarbohydrates 24gFiber 4gSugar 8gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Baja-style catfish sliders bring together everything I enjoy about casual cooking: simple steps, bold flavors, and food meant to be shared. They’re easy enough for a weeknight and fun enough for a gathering, which makes them a recipe worth keeping around. Every bite feels fresh, satisfying, and just messy enough to remind you that good food doesn’t need to be fussy.
