Spicy Sardine Tacos with Creamy Slaw
Spicy Sardine Tacos with Creamy Slaw
Ingredients
For the Spicy Sardines
- 2 sardines, cans (about 3 3/4 ounces each), packed in olive oil, drained
- 1 lime, for juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon hot sauce, or more, to taste
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1 lime, for juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 corn tortillas, 6-inch
- 4 lime wedges, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Creamy Slaw: In a large bowl, combine the shredded green cabbage, shredded carrots, thinly sliced red onion, and chopped fresh cilantro. In a separate small bowl, whisk together the mayonnaise, juice from 1 lime, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss well to coat. Cover and refrigerate while you prepare the sardines.
⏱️ 10 min
- 2
Prepare the Spicy Sardines: Drain the canned sardines, reserving a tablespoon of the olive oil if desired, or use fresh olive oil. In a medium bowl, gently flake the sardines with a fork. Add the juice from 1 lime, chili powder, ground cumin, smoked paprika, hot sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently to combine, being careful not to mash the sardines too much.
⏱️ 5 min
- 3
Cook the Sardines: Heat the 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the seasoned sardine mixture to the skillet and cook for 3-5 minutes, stirring occasionally, until heated through and slightly aromatic. Do not overcook.
⏱️ 5 min
- 4
Warm the Tortillas: While the sardines are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 2 min
- 5
Assemble the Tacos: Lay out the warmed corn tortillas. Divide the spicy sardine mixture evenly among the tortillas. Top each taco generously with the creamy slaw. Garnish with additional chopped fresh cilantro and serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sardine Tacos with Creamy Slaw
Ingredients
For the Spicy Sardines
- 2 sardines, cans (about 3 3/4 ounces each), packed in olive oil, drained
- 1 lime, for juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon hot sauce, or more, to taste
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1 lime, for juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 corn tortillas, 6-inch
- 4 lime wedges, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Creamy Slaw: In a large bowl, combine the shredded green cabbage, shredded carrots, thinly sliced red onion, and chopped fresh cilantro. In a separate small bowl, whisk together the mayonnaise, juice from 1 lime, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss well to coat. Cover and refrigerate while you prepare the sardines.
⏱️ 10 min - 2
Prepare the Spicy Sardines: Drain the canned sardines, reserving a tablespoon of the olive oil if desired, or use fresh olive oil. In a medium bowl, gently flake the sardines with a fork. Add the juice from 1 lime, chili powder, ground cumin, smoked paprika, hot sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently to combine, being careful not to mash the sardines too much.
⏱️ 5 min - 3
Cook the Sardines: Heat the 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the seasoned sardine mixture to the skillet and cook for 3-5 minutes, stirring occasionally, until heated through and slightly aromatic. Do not overcook.
⏱️ 5 min - 4
Warm the Tortillas: While the sardines are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 2 min - 5
Assemble the Tacos: Lay out the warmed corn tortillas. Divide the spicy sardine mixture evenly among the tortillas. Top each taco generously with the creamy slaw. Garnish with additional chopped fresh cilantro and serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 3 min