A great recipe for the ever popular fish tacos made the New England way. A huge reduction in cost, pared with the smoky flavor only found in Bar Harbor® Skinless, Boneless Smoked Sardines makes this phenomenal taco twist into a fast and glorious repast.
Creamy Cucumber Cilantro Sauce (recipe below)
1 (6.7-ounce) can Bar Harbor® Skinless, Boneless Smoked Sardine Fillets
Three 6-inch flour tortilla shells
1 cup shredded lettuce
1/4 cup shredded Cheddar cheese
A few slices onion
Make Creamy Cucumber Cilantro Sauce, letting it sit in refrigerator for at least an hour before using.
Gently transfer sardines to skillet and heat over low until warmed throughout; set aside. Open all three tortilla shells on a large plate and mound lettuce down the center of each. Evenly divide the sardines on top of lettuce, followed by Creamy Cucumber Cilantro Sauce, cheese and onion. Fold up and have at it!
Creamy Cucumber Cilantro Sauce: mix 1/4 cup each sour cream and mayonnaise, 2 tablespoons minced cucumber, 1 teaspoon lime juice, 1 teaspoon dried coriander, large pinches of garlic powder, cumin, salt and black pepper as desired, Blend well and refrigerate.