Savor these flavorful Sardine Tacos featuring Fishwife Hot Pepper Sardines, a tangy slaw of red and green cabbage, creamy avocado, and a zesty jalapeño crema. Perfect for a quick, delicious meal with a spicy twist!
Savor these flavorful Sardine Tacos featuring Fishwife Hot Pepper Sardines, a tangy slaw of red and green cabbage, creamy avocado, and a zesty jalapeño crema. Perfect for a quick, delicious meal with a spicy twist!
- • 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
- • ½ cup sour cream
- • 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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