Ingredients
- 1 can of Season skinless & boneless sardines in olive oil
- ½ tsp cumin
- ½ tsp coriander
- 1 Tb neutral oil
- 1 onion (sliced)
- 1 tsp brown sugar
- ¼ tsp salt
- 1 large peach (or 2 apricots or plums) – halved with pit removed
- 1 cup of sungold tomatoes – diced
- 1 fresno chile – minced
- 1 bunch of cilantro – roughly chopped
- 2 limes – juiced
- Fresh blue corn tortillas
Instructions
Heat a saute pan over medium-high heat – drain the sardines and add to the saucepan with the cumin, coriander, and a pinch of salt. Saute until beginning to lightly brown – remove from heat and set aside.
In the same pan on medium heat, add the oil and the onions, salt, and sugar. Saute until the onions have cooked down and they have become very soft – remove from the heat and set aside.
In the same pan, turn the heat up to high – if needed, add an additional 1 tsp of oil to the pan. Once hot, add the stone fruit cut side down and allow to caramelize and charr on the pan. Once the face of the fruit is nicely browned and almost beginning to blacken, removed from the pan and allow to cool. Once cool, dice into even sized small cubes.
In a bowl, add the fresno chile, the tomatoes, the diced stone fruit, and most of the cilantro (save some for garnish) – combine and add lime juice with salt and fresh ground black pepper to taste.
To serve, heat tortillas on the stovetop over a burner or on a saute pan until soft and pliable. Top with the sardines, caramelized onions, salsa, and cilantro. Finish with a squeeze of lime juice and enjoy!
Recipe created by: Gabi Chappel
This recipe is made with:
