Squeeze the juice of fresh mandarins and strain it.
Mix in equal proportions of ice-cold cava and mandarin juice in a pitcher.
Serve in champagne flutes.
Peel and remove the seeds and pits from the fruit, cut into small squares, chop the spring onions and coriander to taste.
In a bowl, mix the fruit, spring onions and coriander and add the hot sauce and Castillo de Canena Reserva Familiar Picual extra virgin olive oil and set aside.
Heat the tortillas in the microwave or in the oven.
Once they are done, fill with the mixture and serve immediately with the iced tangerine cup.