# Taco 'Bout a Fish Out of Water

Chipotle-Sauced Sardine Tacos with Pickled Red Onions and Fresh Cilantro in Warm Corn Tortillas

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.

- Serves: 4
- Cook time: 35 minutes
- Cuisine: Mexican
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Soy-free
- Canonical: https://cookwithherb.com/r/chipotle-sauced-sardine-tacos-with-pickled-red-onions-and-fresh-cilantro-54f1eed9
- Image: /api/recipes/image-file?pathname=recipes%2F54f1eed9-5e1b-4eb3-b41e-f96067faf4ff-1790534891219.png

## Ingredients

- 1 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tsp sugar
- 1 tsp kosher salt
- 1 medium carrot, peeled and cut into matchsticks
- 1 tbsp canned chipotle peppers in adobo, finely chopped
- 1/4 cup mayonnaise
- 1 lime, zested and juiced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 (4 oz) cans tinned sardines in oil, drained
- 8 corn tortillas
- 1/2 cup fresh cilantro, chopped

## Instructions

1. Combine the sliced red onion, vinegar, water, sugar, and kosher salt in a small saucepan. Bring to a simmer, stirring until the sugar dissolves.
2. Place 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. (Herb says: Quick-pickling brightens bitey veggies and tames their harshness. Your tacos will thank you.)
3. In a bowl, whisk together the chopped chipotle peppers, mayonnaise, lime zest, and half the lime juice to make your smoky sauce.
4. Heat olive oil in a nonstick skillet over medium. Add the minced garlic and stir until fragrant, about 30 seconds.
5. Add 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. (Herb says: Don't over-stir, the sardines will fall apart enough on their own, and you want a few big, meaty bites for texture.)
6. Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.
7. Fill each tortilla with a generous spoonful of saucy sardines, top with pickled onion and carrots, and finish with chopped cilantro.
8. Squeeze the remaining lime juice over the tacos just before serving. (Herb says: Acid at the end wakes up all the flavors, it's like hitting the 'enhance' button on your taste buds.)
9. Serve immediately while the tortillas are warm and the pickles are crisp.