Recipe for Sardine Tacos with cabbage, pickled red onion and hot sauce on homemade blue corn tortillas.
Making tacos from masa is super easy and freshly made tortillas taste amazing. 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.
For this recipe I used Fishwife’s Sardines with Preserved Lemons which are perfectly prepared and sustainably sourced. If you can’t find them, any smoked high-quality sardines will do. If you can’t find a mustard-based hot sauce, stir a tiny bit of yellow mustard into whatever hot sauce you are using.
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 smoked sardines, drained preferably Fishwife Sardines with Preserved Lemons
- ½ cup pickled red onions I used Mezzetta’s
- Hot sauce to taste
- Lemon wedges for serving
- ⅛ teaspoon yellow mustard, optional
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.
