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Tuesdays are for tacos.

It’s rare that we skip out on our Taco Tuesday ritual in this house. Even when we’re on holidays we feel the need to stay loyal to our tradition and find a way to mow down our fave Mexican dish.

We’re definitely (self-proclaimed) Taco Tuesday pros.

But growing up, the only taco that existed in my world was a crispy shell crammed with ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar, and a generous dollop of sour cream. Luckily since moving to North Carolina, I’ve been exposed to so many (new, to me) mouthwatering variations.

The winner, of course, being fish tacos.

If the idea of fish tacos makes you wrinkle your nose, I’m going to go ahead and assume that you’ve never had the pleasure, because fish tacos are ah-mazing. (I’m not just saying this because I’m a fish-loving pescetarian, I swear.) Fish tacos bring SO many flavors together, from sweet + spicy shrimp tacos to aromatic jerk fish tacos. The combinations are fun and the possibilities are endless.

Though some fish tacos require a little more prep and effort with their fancy slaws and deep-fried fillets, these lip-smacking Easy Fish Tacos With Jalapeño Brisling Sardines are fuss-free and can be thrown together in 15 minutes

Sardine purists, rejoice!

A lot of sardine lovers are total purists; they’re mega serious about their prized little fillets and, for the most part, like to leave them out of complicated recipes that might mask their natural flavors.

These tacos let them shine in all of their glory.

For anyone that feels sardines should only be slapped on a cracker with a slice of cheddar or slathered in hot sauce, rest assured that this recipe combines these elements with the (optional) addition of creamy avocado and cumin-spiced sour cream.

Heart-healthy tacos.

No joke—this recipe is so much healthier than your usual deep-fried fish tacos. Not only do these bad boys steer clear of the frying pan (they don’t need to be cooked at all), but they’re naturally packed with health benefits.

Sardines are one of the best natural sources of essential Omega 3 fatty acids, which help in reducing inflammation and preventing heart disease. They also boast a generous amount of vitamins including B12, D, selenium, and calcium.

In addition to being healthy for our bods, they’re healthy for our planet; opting for sardines is an eco-conscious choice. They’re sustainable, low in contaminants, and they’re an abundant species.

King Oscar Brisling Sardines with Hot Jalapeño Peppers.

The first time I tried these fiery little fish, my brain *screamed* tacos. Spiked with the heat of jalapeño peppers, they’re the perfect candidate. Like all of King Oscar’s wild-caught brisling sardines, these are oak-wood smoked and hand-packed with great care. They’re also kosher-certified.

Find King Oscar near you with their store locator.

Here are four other taco recipes I love:

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.

Easy Fish Tacos With Jalapeño Brisling Sardines

These Easy Fish Tacos With Jalapeño Brisling Sardines are smothered with salsa, sour cream, cheese, avocado, tomatoes, and take only minutes to make.
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 tacos
Author: Dana Sandonato

Ingredients

  • 2 3.75 oz King Oscar Brisling Sardines with Hot Jalapeño Peppers, drained (keep the Jalapeños)
  • 6 soft tortilla shells I used the "Street Taco" sized ones, but any small ones will do.
  • 1/3 cup salsa (about 1 TBSP for each taco)
  • 1/3 cup sour cream
  • 2-3 tsp cumin (optional)
  • 1 avocado, cut into thin slices or diced
  • 1 cup sliced grape tomatoes
  • 1 cup shredded cheese I like to use Mexican blend, but cheddar or something similar will work.

Garnishes

  • Chopped fresh parsley or cilantro
  • Lime wedges, for lime juice
  • Extra pickled jalapeño, if desired

Instructions

Cumin-Spiced Sour Scream (Optional).

  • In a small bowl, combine the sour cream and cumin. Mix thoroughly until well blended; set aside.

Taco Assembly.

  • Drain sardines, but make sure to keep the Jalapeño peppers that come in the can.
  • Lay the tortilla shells onto a flat surface and smear each one with 1 TBSP of salsa and sour cream. Add the avocado, sardines with jalapeños, tomatoes, and shredded cheese. Top the tacos off with fresh parsley or cilantro, extra jalapeños if you'd like, and hit them with a spritz of fresh lime juice. Enjoy!