Citrusy Sardine & Avocado Tacos with Chili Crisp Sour Cream

This recipe combines the freshness of citrus and avocado with the smoky sardines, and the creamy heat of the sauce.

Yields: 4 servings (8 tacos) Prep time: 25 minutes

Ingredients:

• 1 (3.75-ounce) tin smoked sardines in olive oil
• 2 ripe avocados, diced
• 1 lemon
• 1 lime
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil (for gremolata and optional sauté)
• 8 small corn or flour tortillas
• 1/2 red onion, thinly sliced (optional)
• 1 cucumber, diced (optional)
• Salt and freshly ground black pepper, to taste For the Chili Crisp Sour Cream Sauce:
• 1/2 cup sour cream
• 2-3 tablespoons chili crisp (adjust to your spice preference)
• 1 tablespoon lime juice

Instructions:

1. Prepare the Gremolata:
   • In a small bowl, combine the finely chopped parsley, cilantro, minced garlic, zest of the lemon and lime, and 1 tablespoon of olive oil.
   • Season with salt and pepper to taste.
   • Set aside.
2. Prepare the Chili Crisp Sour Cream Sauce:
   • In a small bowl, whisk together the sour cream, chili crisp, and lime juice.
   • Adjust the amount of chili crisp to your preferred spice level.
   • Set aside.
3. Optional tortilla warm up:
   • If you would like to warm up your tortillas, you can lightly toast them in a dry pan, or over a gas flame.
4. Assemble the Tacos:
   • Lay the tortillas out flat.
   • Divide the diced avocado evenly among the tortillas.
   • Squeeze fresh lime juice over the avocado.
   • Gently flake the smoked sardines from the tin and distribute them among the tacos.
   • Spoon a generous amount of the chili crisp sour cream over the sardines.
   • Spoon the herb gremolata over the sour cream.
   • If desired, add thinly sliced red onion and diced cucumber.
   • Squeeze fresh lemon juice over the top of each taco.
   • Season with extra salt and pepper if needed.
5. Serve:
   • Serve immediately.

Tips & Variations:

• Spice it up even more: Add a drizzle of your favorite hot sauce.
• Fruit addition: Add small cubes of mango for a tropical twist.
• Bean addition: Black beans or pinto beans, warmed and seasoned, make a good base layer.
• Cabbage Slaw: A light cabbage slaw with lime and cilantro adds crispness.
• Pickled Onions: quick pickled red onions add a nice acidic punch.
• Type of tortilla: Corn tortillas work very well with fish tacos, but flour tortillas are also delicious.