Recipe for Sonoran Sardine Tacos with cabbage, red onion and mustard salsa on homemade blue corn tortillas. Making tacos from masa is super easy and freshly made tortillas taste amazing when topped with high quality tinned fish.
The blue corn tortillas are worth making from scratch. Masienda’s heirloom blue corn masa produces tortillas with a beautiful blue-gray color. They take about fifteen minutes to make and require no special equipment beyond a tortilla press or a heavy skillet. The step-by-step photos in this recipe walk through the process. Tinned sardines, particularly premium brands like Fishwife are perfectly prepared, sustainably sourced.
Servings: 8 tacos
Sonoran sardine tacos recipe made with heirloom blue corn masa topped with, cabbage, red onions and salsa.
Ingredients
- ½ cup Masienda Heirloom Blue Corn Masa
- ½ cup warm water
- ⅛ teaspoon kosher salt
- 1 teaspoon olive oil or butter
- 1 cup shredded cabbage
- 1 to 2 tins Fishwife Sardines with Preserved Lemons drained
- ½ cup pickled red onions I used Mezzetta’s
- Taco sauce to taste
- Lemon wedges for serving
Instructions
- Using your hands, mix the warm water into the masa.
- Form into a ball, then form into 6 to 8 smaller balls.
- Squish each ball between a tortilla press lined with plastic wrap or Ziplock bags to flatten.
- Heat a frying pan or comal over medium heat with a little bit of olive oil or butter. Cook the tortillas one or two at a time for 2 to 3 minutes on each side or until starting to darken.
- Transfer to a serving plate then top each taco with shredded cabbage, a sardine, a bit of red onion and a smattering of taco sauce (I used El Charro Café’s Mustard Habanero Salsita), and a squeeze of lemon.
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