23.75 ozKing Oscar Brisling Sardines with Hot Jalapeño Peppers, drained (keep the Jalapeños)
6soft tortilla shells, I used the "Street Taco" sized ones, but any small ones will do.
1/3cupsalsa (about 1 TBSP for each taco)
1avocado, cut into thin slices or diced
1cupsliced grape tomatoes
1cupshredded cheese , I like to use Mexican blend, but cheddar or something similar will work.
Chopped fresh parsley or cilantro
Lime wedges, for lime juice
Extra pickled jalapeño, if desired
Cumin-Spiced Sour Scream (Optional).
In a small bowl, combine the sour cream and cumin. Mix thoroughly until well blended; set aside.
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!