Ingredients
- 12 each 6" White Corn Tortilla (10600)
- Olive Oil, as needed
- 18 each Cherry Tomatoes, halved
- Olive Oil, as needed
- 24 each Sardine, oil packed, drained
- 12 oz. Salsa Verde
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.
