“Tortas are the Mexican version of a sandwich. Try Old El Paso's® take on a fish taco sandwich. The mini size make this a dish the kids will also love!” - by Old El Paso®
Ingredients
Adjust Servings
Original recipe yields 8 sliders
Directions
- In deep fat fryer or 4-quart Dutch oven, heat 1 1/2 inches oil to 350 degrees F. Cut each tilapia fillet into 8 rectangular pieces, approximately 4x1-inch each.
- In large bowl, mix club soda, flour and taco seasoning mix. Dip tilapia pieces into batter, and carefully transfer to hot oil 6 pieces at a time. Fry about 4 minutes, turning once, until golden brown (tail sections may cook more quickly). Remove with slotted spoon; drain on paper towels.
- In large bowl, mix cabbage, sour cream and salsa. Spread inside tops and bottoms of buns with refried beans. Fill each bun with 3 or 4 pieces fried tilapia and cabbage mixture. Serve warm.
Nutrition
Amount Per Serving (8 total)
- Calories
- 355 cal
- 18%
- Fat
- 14.1 g
- 22%
- Carbs
- 181.9 g
- 59%
Based on a 2,000 calorie diet
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