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Fish Taco Torta Sliders
Fish Taco Torta Sliders
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Prep Time:
15 minutes
Total Time:
50 minutes
Try Old El Paso's mini fish taco tortas for a flavorful twist on traditional sandwiches that kids will adore!
Ingredients:
  • 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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 8 mini burger buns, split
  • 2 cups shredded green cabbage
  • 1 cup Mexican sour cream
  • 1/2 cup thick & chunky salsa
  • 1 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
Instructions:
  • Heat 1 1/2 inches of oil in a deep fat fryer or 4-quart Dutch oven to 350°F. Cut each tilapia fillet into 8 pieces, roughly 4x1-inch rectangles.
  • Combine club soda, flour, and taco seasoning mix in a large bowl. Dip tilapia pieces into the batter, then place them gently into hot oil in batches of 6. Fry for about 4 minutes, flipping once, until golden brown. Take out the pieces with a slotted spoon and let them drain on paper towels.
  • Combine cabbage, sour cream, and salsa in a large bowl. Spread refried beans on the inside tops and bottoms of the buns. Fill each bun with 3-4 pieces of fried tilapia and the cabbage mixture. Serve while warm.

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