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!
Fish Taco Torta Sliders
- Prep Time 15 min
- Total 50 min
- Servings 8
- Ingredients 10
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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 8 mini burger buns, split
Toppings, as desired
- 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
Make With
Gold Medal Flour
Instructions
-
Step1In 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.
-
Step2In 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.
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Step3In 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
210
Calories
7g
Total Fat
10g
Protein
26g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 270mg
- 11%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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