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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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! Ingredients:
sliders |
vegetable oil for frying |
4 (4 ounce) tilapia fillets |
1 (12 fluid ounce) can club soda |
1 1/4 cups gold medal® all-purpose flour |
1 tablespoon old el paso® taco seasoning mix |
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 old el paso® refried beans |
Directions:
1. 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.
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.
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