Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.
  • 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.
  • 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.