Fish Taco Torta Sliders

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!

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Prep Time 15 min
Total Time 50 min
Servings 8

Ingredients

Sliders

: Vegetable oil for frying

1: lb tilapia fillets (4 fillets)

1: can (12 oz) club soda

1 1/4: cups Gold Medal® all-purpose flour

1: tablespoon Old El Paso® taco seasoning mix (from 1-oz package)

8: mini burger buns, split

Toppings, as desired

2: cups shredded green cabbage

1: cup Mexican sour cream

1/2: cup Old El Paso® Thick 'n Chunky salsa

1: cup canned Old El Paso® refried beans

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Directions

1 In deep fat fryer or 4-quart Dutch oven, heat 1 1/2 inches oil to 350°F. Cut each tilapia fillet into 8 rectangular pieces, approximately 4x1-inch each.
2 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.
3 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.