Mexican Canned Sardines in Tomato Sauce

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Prepared in underneath 10 minutes, this straightforward recipe for Mexican canned sardines in tomato sauce is filled with flavour.

Served with fluffy white rice or tucked inside a tortilla, it’s the final word fast, economical and scrumptious meal.

For a fast meal or snack, tinned sardines in tomato sauce are scrumptious on their very own proper out of the can. However make investments a couple of minutes and some straightforward components and also you’ll have an extra-special meal.

This Mexican-style recipe is one in every of our favourites.

Why This Recipe Works

• Whilst you can eat sardines in tomato sauce direct from the can, including a number of components actually boosts their flavour. This mixture of Mexican spices and tinned sardines supplies a tangy and barely spicy style that’s wealthy and flavourful.
• It’s versatile! Sardinas à la Mexicana will be served in numerous methods, resembling over rice, in tacos, in enchiladas or with crusty bread.
• This dish pairs nicely with conventional Mexican and Latin American sides like refried beans, guacamole or a contemporary jicama slaw, making a whole and balanced meal.
• It’s low-cost! The recipe makes use of inexpensive and available components, making it an economical strategy to take pleasure in a nutritious and engaging meal.

Components

When making a canned sardine recipe, the important thing to success making the sardines style good is to make use of high quality components.

Use the very best tinned sardines you possibly can afford. Whereas cheap manufacturers are available, investing in premium sardines considerably enhances flavour and texture.

The canning course of not solely preserves the fish but in addition intensifies its flavour. In my view, the very best canned sardines come from Portugal and Spain. Spanish and Portuguese canned sardines are famend for his or her bigger, firmer and meatier fish.

Premium canned seafood, together with octopus, anchovies, and sea urchins, is primarily sourced from the pristine waters of Portugal and Galicia on Spain’s Atlantic coast.

The best way to Cook dinner Mexican Sardines in Tomato Sauce

Scroll right down to the recipe card for step-by-step directions and precise measurements.

1. Don’t drain the sardines or debone. It’s not essential to take away the bones as they’re softened by the canning course of.
2. Warmth additional virgin olive oil in a skillet over medium-high warmth. 
3. Add the sliced onion, then garlic, jalapeño pepper and cilantro. Sauté till softened however not browned. 
4. Add tomato paste blended with water and lime juice to skillet. Stir and sauté till doftened. 
5. Add canned sardines with tomato sauce to the onion, tomato combination in skillet. Cowl and warmth till warmed via with out stirring. You wish to preserve the sardines intact. 
6. Place the sardines on high of cooked white rice in a bowl or tuck inside a warmed flour or corn tortilla.    
7. Garnish with sliced inexperienced onion and serve instantly with a wedge of lime and/or sizzling sauce. 

Storage

This recipe retains nicely coated within the fridge for as much as three days.

I don’t suggest freezing it. Canned sardines are fast to organize, it’s finest to make it simply earlier than serving.

When you’d prefer to take these sardines as a boating snack, chill first, place inside a tortilla after which in plastic wrap.

Searching for extra concepts of recipes to make with canned sardines? You should definitely browse the remainder of our assortment of tinned sardine recipes from around the globe!

Common Variations 

• Substitute serrano pepper for the jalapeño chile pepper. 
• Add 1/2 teaspoon of cumin powder. 
• Add a 1/2 teaspoon of smoked Spanish paprika and omit the cilantro for Spanish sardines in tomato sauce.

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Mexican Canned Sardines in Tomato Sauce

Prepared in underneath 10 minutes, this straightforward dish is filled with flavour and options tinned sardines in tomato sauce. Served with fluffy white rice or inside a tortilla, it is the final word fast, economical and scrumptious meal.

Prep Time2 minutes minutes

Cook dinner Time5 minutes minutes

Complete Time7 minutes minutes

Course: Lunch, Most important Course

Delicacies: Mexican

Servings: 1

Energy: 401kcal

Writer: Michele Peterson

Price: $3

Cook dinner ModeStop your display screen from going darkish

Directions

• Warmth additional virgin olive oil in a skillet over medium-high warmth.

• Add onion, then garlic, jalapeño pepper and cilantro. Sauté till softened however not browned.

• Add tomato paste blended with water and lime juice to skillet. Stir and sauté.

• Add canned sardines with tomato sauce to the onion, tomato combination in skillet. Cowl and warmth till warmed via with out stirring. You wish to preserve the sardines intact.

• Place the sardines on high of cooked white rice in a bowl.

• Garnish with sliced inexperienced onion and serve instantly with a wedge of lime and/or sizzling sauce.

Notes

• Double or triple the recipe as wanted. 
• Don’t stir the sardines whereas cooking as they’re finest served entire.  
• You’ll be able to retailer the ready dish (coated) within the fridge for as much as 3 days. 

Common Variations: 

• Substitute serrano pepper for the jalapeño chile pepper. 
• Add 1/2 teaspoon of cumin powder. 
• Add some smoked Spanish paprika and omit the cilantro for Spanish fashion sardines in tomato sauce. 

Dietary values are estimates solely. 

Diet

Energy: 401kcal | Carbohydrates: 61g | Protein: 7g | Fats: 15g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Sodium: 145mg | Potassium: 452mg | Fiber: 4g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 1mg

Extra Tinned Fish Recipes to Attempt

Dividing her time between Canada, Guatemala and Mexico (or the closest tropical seashore), Michele Peterson is the founding father of A Style for Journey. Her award-winning journey and meals writing has appeared in Lonely Planet’s cookbook Mexico: From the Supply, Nationwide Geographic Traveler, Fodor’s and 100+ different publications.

Learn extra about Michele Peterson.