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![Sardine Tacos](
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Sardine Tacos
For the slaw:
¼ small red cabbage, thinly sliced
¼ small green cabbage, thinly sliced
4-5 radishes, thinly sliced
½ cup fresh cilantro, roughly chopped
1 lime, juiced
Kosher salt and black pepper, to taste
For the jalapeno crema:
½ cup sour cream
1 small jalapeno, finely chopped
1 lime, juiced
1 garlic clove, grated
Kosher salt and black pepper, to taste
To assemble:
8-12 corn or flour tortillas, warmed
2 ripe avocados, sliced
2 tins Fishwife Hot Pepper Sardines
Fresh lime wedges, for serving
Hot sauce, optional
Make the slaw. In a medium bowl, mix cabbages, radishes, cilantro, and lime juice. Season to taste with salt and pepper.
Make the crema. In a small bowl, mix sour cream, jalapenos, lime juice, and garlic. Season to taste with salt and pepper. Mix in enough water (about a couple tablespoons) until it reaches a drizzle-able consistency.
To assemble, warm the tortillas by toasting them directly over the medium flame of a gas burner using tongs, or preheat oven to 350F, wrap them in foil and place in the oven for 10-15 minutes.
Place the warmed tortillas on a plate. Mash avocado slices on each tortilla with the back of a fork. Top with sardines, a handful of slaw, and a drizzle of jalapeno crema. Serve immediately with fresh lime slices and hot sauce.
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