INGREDIENTS
Baby sardines in olive oil
Extra piparra peppers
Corn tortillas for tacos
Avocado
Tomatoes
Pickled onion
Lime
Cilantro
Pomegranate
Tabasco
BUY BABY SARDINES IN OLIVE OIL
BUY EXTRA PIPARRA PEPPERS
Guacamole tacos with sardines
2 rations
20 minutes
Fácil
PREPARATION
1
Peel them with a peeler
2
Cut into wedges and set aside
3
Repeat with all of them, except the cherry tomatoes
4
Chop Figueres onion, spring onion, and green garlic
5
Set them aside in ice-cold water and do the same with the rest
6
Put the large tomatoes in the oven at a very low temperature for 20 minutes
7
Prepare a vinaigrette with vinegar and olive oil
8
One part vinegar to three parts oil
9
In a very hot pan, sauté the cherry tomatoes for less than 1 minute
10
Place the cooled tomatoes in a bowl, add the vinaigrette, mix, and let them marinate for a few minutes
11
Open the can of Espinaler White Tuna Belly
12
Plate the tomatoes, onion, and Espinaler black olives
13
Add salt and black pepper to taste
