recipes

Adobe Chili Tacos with Side of Pico de Gallo

Ingredients

  • 1 large onion, thinly sliced
  • ½ red bell pepper and ½ green bell pepper, thinly sliced
  • 2 cans sardines in olive oil, drained
  • 1 Tbsp. oil
  • 1 package flour tortillas
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • ¼ cup fresh cilantro, chopped
  • 1 tsp. salt and pepper mix
  • 2 cloves fresh garlic, minced

Instructions

  1. In a medium skillet, heat oil on medium high.
  2. Add onions and garlic and sauté 2 to 3 minutes.
  3. Add seasonings. Toss.
  4. Add peppers.
  5. Slice sardines lengthwise and put in skillet. Cook 2 minutes, tossing gently.
  6. Remove from heat. Add cilantro and toss lightly.
  7. Squeeze lemon over mix and toss lightly again.
  8. Spoon into toasted tortillas and serve with pico de gallo (see below).
Pico de Gallo:
  • 2 large Roma tomatoes, seeded and diced
  • 1 jalapeno with membrane removed, seeded and diced
  • ½ small yellow onion, diced
  • ¼ cup fresh parsley, chopped
  • 1 fresh lime, juiced
  • salt and pepper
  Instructions:
  1. Combine all ingredients in medium mixing bowl. Toss lightly.
  2. Serve in side bowl and enjoy with tacos.