These Easy Fish Tacos With Jalapeño Brisling Sardines are smothered with salsa, sour cream, cheese, avocado, tomatoes, and take only minutes to make.
Course Main Course
Cuisine Mexican, Pescetarian
Prep Time 15minutes
Author Dana Sandonato
Ingredients
23.75 ozKing Oscar Brisling Sardines with Hot Jalapeño Peppers, drained (keep the Jalapeños)
6soft tortilla shellsI used the "Street Taco" sized ones, but any small ones will do.
1/3cupsalsa (about 1 TBSP for each taco)
1/3cupsour cream
2-3tspcumin (optional)
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.
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!