Mini Sardine Tacos
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 (3.75-ounce) can Chicken of the Sea® sardines, each sliced in half lengthwise
- 6 mini corn tortillas
- 3 tablespoons fat-free mayonnaise
- 1 lemon, freshly squeezed
- 2 radishes, finely sliced
- 2 green onions, diced
- 2 tablespoons fresh chopped cilantro
- Calories 120
- Total Fat 4 grams
- Protein 5 grams
- Total Carbohydrate 7 grams
- Sodium 180 milligrams
- Sugar 1 grams
Method
In a large nonstick skillet, heat olive oil over medium heat. Add garlic and cook, stirring frequently for 30-60 seconds until aromatic.
Add sliced sardines to pan, frying on both sides just until lightly golden.
Place a dollop of mayonnaise in the center of each tortilla. Divide the sardine pieces evenly between the tortillas and place atop the mayonnaise. Drizzle with lemon juice.
Top with radish, green onion and cilantro. Enjoy!
