Taco 'Bout a Fish Out of Water
Chipotle-Sauced Sardine Tacos with Pickled Red Onions and Fresh Cilantro in Warm Corn Tortillas
35 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeSoy-free
Herb's take
This is Mexican street food with a salty, oceanic twist: tinned sardines get a smoky chipotle makeover, and crunchy pickled onions bring the whole party to your palate. We'll balance brininess and heat, plus you'll learn the simple magic of quick-pickling vegetables.
Ingredients
Yield
4
Instructions
- 01Combine the sliced red onion, vinegar, water, sugar, and kosher salt in a small saucepan. Bring to a simmer, stirring until the sugar dissolves.
- 02Place the onions and carrot matchsticks in a heatproof bowl or jar. Pour the hot pickling liquid over the vegetables. Let them cool to room temperature, then refrigerate while you prep the rest.
- 03In a bowl, whisk together the chopped chipotle peppers, mayonnaise, lime zest, and half the lime juice to make your smoky sauce.
- 04Heat olive oil in a nonstick skillet over medium. Add the minced garlic and stir until fragrant, about 30 seconds.
- 05Add the drained sardines to the pan. Gently break them up with a spatula, then add the chipotle-mayo sauce. Cook for 2 minutes until heated through and saucy. Remove from heat.
- 06Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.
- 07Fill each tortilla with a generous spoonful of saucy sardines, top with pickled onion and carrots, and finish with chopped cilantro.
- 08Squeeze the remaining lime juice over the tacos just before serving.
- 09Serve immediately while the tortillas are warm and the pickles are crisp.
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