Fish Taco Torta Sliders

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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50 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 181.9g
  • 59%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • Make it your own: Customize your tortas with new fun toppings each time you make this. The sky is the limit!
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