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.