Mexican Fish Sliders With Jalapeño Sour Cream & Guacamole

• FOR THE SLIDERS:
• 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
• FOR THE GUACAMOLE:
• 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.

roll, tilapia fish, salt, ground corriander, guacamole per, jalapeno laced sour cream per slider, guacamole, avocados, jalapenos, red tomatoes, cilantro, salt

Taken from food52.com/recipes/39813-mexican-fish-sliders-with-jalapeno-sour-cream-guacamole (may not work)