Spicy Taco Sliders
Welcome to a culinary adventure featuring the ultimate Spicy Taco Slider recipe! Whether you're a spice enthusiast or simply craving a fiery kick in your sliders, this mouthwatering creation will take your taste buds on a wild ride. Packed with a medley of bold flavors, this easy-to-make recipe is perfect for any occasion, from game nights to backyard barbecues. Get ready to elevate your taco game with a zesty blend of veggies, spicy sauces, cheesy goodness, and crunchiness in every bite! Brace yourself for an explosion of flavors as I guide you through the steps to prepare these sensational Spicy Taco Sliders that are sure to be the talk of the night. They are the perfect vegetarian sliders for Taco Tuesday!
Happy Cooking!
Servings: 12 sliders
Prep Time: 15-20 mins
Cooking Time: 30-40 mins
Total Time: 1 hour
Ingredients:
Veggie Mix:
1 tbsp avocado oil
1/3 cup red onion finely chopped
1/2 serrano pepper chopped
1.5 tbsp garlic paste
1/2 inch ginger grated
1/4th bell pepper finely chopped
3-4 scallions finely chopped
3 tbsp tomato paste
salt as per taste
1 tsp chili flakes
1 tsp oregano
1/4 tsp pepper
1/4 tsp cumin powder
1/4 tsp sugar
15.5 oz (1 tin) corn
15.5 oz (1 tin) black beans
Creamy Pepper sauce:
1-2 jalapenos peppers
1/2 serrano pepper
1-2 cloves of garlic
1/4-1/2 cup mayonnaise
Butter Mixture:
1/2 stick of unsalted butter
1/2 tbsp kalonji/nigella seeds
1.5 tbsp brown sugar
1.5-2 tbsp spicy pepper sauce
Assembly:
1/2 -1 cup shredded slaw mix
8-9 Cheese slices- I used half cheddar and half pepper jack; ideally use two different kinds
1/4 medium red Onions cut into thin slices
1/4-1/3 cup hot sauce of your choice
12 Savory butter slider buns
1/4 cup Mexican cheese
12 slices of serrano pepper
Directions:
Creamy Pepper sauce: Blend together jalapenos, serrano, and garlic till smooth. Add a little water if needed. Leave 2 tbsp of the blended mix for the butter mixture. Mix the rest with mayonnaise and keep aside.
Veggie Mix: Put a pan on low-medium heat. Add avocado oil and let it heat up. Drain and wash the corn and black bean tin and keep aside.
Add the onions and serranos to the pan and cook for 2-3 mins.
Add ginger and garlic paste and cook for 3-5 mins till everything is fragrant and the onions are cooked well.
Add chopped bell peppers and tomato paste and cook for 3-4 mins.
Add chopped scallions, all spices, corn, and black beans. Mix and cook for 3-5 mins till everything is well cooked and combined.
Preheat the oven to 375F.
Assembly: Assemble the buns on a parchment-lined baking tray to make it easier.
Slice slider buns horizontally in half.
On the bottom half of the buns spread the creamy pepper sauce.
Layer it with cheese. I used cheddar cheese for this layer.
Top it with the veggie mix.
Top it with shredded slaw mixture and sliced onions.
Layer with the second layer of the cheese slices over it. I used pepper jack for this.
Spread hot sauce on the top part of the slider buns.
Sandwich the slider buns over the cheese slices.
Using a toothpick poke holes in the slider buns. be sure to get all the buns all over.
Butter mixture- Melt butter and mix brown sugar, reserved blended pepper, and nigella seeds. Mix well.
Pour the butter mixture over the buns and spread it all over.
Sprinkle a little shredded Mexican cheese over each bun. Place a sliced serrano on top of the cheese and press down slightly.
Cover the buns with foil and bake for 15 mins at 375F and then 15-20 mins at 350F. The base should be slightly crispy.
Let it rest for 3-5 mins once out of the oven.
Remove the foil, cut, and serve.
You can serve these with any condiments you like, like sour cream and salsa, but it’s not needed as these are saucy themselves.
Notes/Tips:
Use savory slider buns. Sweet buns can make this recipe too sweet.
Ideally, use two different kinds of cheeses. I like the combination of cheddar and pepperjack but you can use any you like.
Do NOT forget to poke the holes in the slider buns.
Covering with foil is a must.
You can make the sauces and veggie filling from before and keep them.
