INGREDIENTS

12 each  6" White Corn Tortillas (10600)  
 Olive Oil , as needed 
18 each  Cherry Tomatoes , halved 
 Olive Oil , as needed 
24 each  Sardines , oil packed, drained 
12 oz.  Salsa Verde , see related recipe 

DIRECTIONS

1.) Pre-heat deep-fryer to 350°F.

2.) Fry whole tortillas until crisp, about 30 seconds. Allow to drain onto paper towels.

3.) 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.

4.) 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.

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