Ingredients
- 12 Each 6" White Corn Tortillas (10600)
- As Needed olive oil
- 18 Each Cherry Tomatoes, halved
- 24 Each Sardines, oil packed, drained
- 12 Oz. Salsa Verde (For Sardine Tostadas), see related recipe
Directions
- Pre-heat deep-fryer to 350°F.
- Fry whole tortillas until crisp, about 30 seconds. Allow to drain onto paper towels.
- Over medium high heat, in a hot pan with olive oil, place tomato halves, flesh side down and sear until blistered. Flip the tomatoes and continue to cook for an additional minute.
- To serve: Lightly brush a pre-heated grill with olive oil and briefly grill the sardines over medium heat until warmed through. Spread 1 oz. salsa verde on a tortilla, and top with 3 tomato halves and two sardines.
Ingredients- 3/4 Lbs. Tomatillos, papery skins removed
- 1 Each Jalapeño, small, stemmed, seeded
- 2 tsp. Lime Juice, fresh
- 3 Tbsp. Cilantro, chopped
- 1/4 cup Onion, diced
- To Taste Sea Salt
Directions
- Combine all ingredients in a blender and puree until desired consistency is reached. Reserve refrigerated.
