2 ½cupsshredded red and green cabbage and carrots(can use packaged coleslaw mix)
6tablespoonsreduced fat Greek yogurt
To make the Mango Confetti slaw, whisk the lime juice and honey together in a bowl. Add the vegetables, mango and salt and toss to combine.
To make the Cilantro Aioli, mix the yogurt, mayonnaise, cilantro and lime juice together in a bowl.
To make the spiced cod, cut the fish into 8 equal pieces. Make a spice rub by combining the paprika, thyme, onion powder, garlic powder and salt together in a small bowl. Sprinkle both sides of the fish with the spice mix, rubbing it in. Heat the oil in a large nonstick skillet over medium heat and add the cod. Cook 4 minutes then carefully flip the pieces over and cook another 3-4 minutes or until fish is cooked through.
To assemble the sliders, place each piece of spiced cod on a slider roll bottom. Top with a dollop of cilantro aioli and some mango confetti slaw. Add the roll tops and serve.