Sardine Sonoran-style tacos with cabbage, red onion and mustard salsa on homemade blue corn tortillas by Sonoran cookbook author Jackie Alpers. Making tacos from Masienda’s heirloom blue corn masa is super easy and freshly made tortillas taste amazing when topped with high quality tinned fish, cabbage, red onions and salsa.
Servings: 8 tacos
Sonoran style sardine tacos 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.
Video
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