Wednesday, June 10, 2009
Does that first pic scream dream sequence or what?
Right now my fridge and cupboards are looking like slim pickings. I wasn't able to go to the farmer's market this past weekend, so I have to make due with what I've got left. Yet, I've noticed that sometimes the best recipes come out when I've got little to nothing in the kitchen. But when I do have the kitchen stocked up, I draw a complete and utter blank. I know I'm not alone on this.
Anyway, on that list of slim pickings are some leftover sun-dried tomato pesto, a couple whole wheat tortillas, a cup of plain Greek yogurt, and a couple cans of sardines in soybean oil. I only used one can. I don't get why sardines and anchovies get such a bad rap. It's good stuff. It's fish except one is slightly saltier. Oh well, that means more for me and whoever wants to partake in the fishy fun. So what did I make with those ingredients? I settled for some soft tacos. Did a quick pan-fry of the sardines, assembled the tacos and it was chow time.
A new version of the fish taco? Sure, why not? There's not a real fishy taste because of the pesto and yogurt. I gotta say I really liked it.
This makes 2 tacos.
Sardine Soft Tacos
2 taco-sized tortillas
1 4oz can sardines in oil
Sun-Dried Tomato Pesto
Pieces of Butter Lettuce
Make sure to remove any bones or spine from the sardines.
In a small pan or skillet, pan-fry the sardines in its own oil. Season each side with paprika and cook until you get a slightly crisp crust. Roughly 2-3 min per side on medium to low heat.
When fully cooked, place on a paper towel to drain off the excess oil.
Spread some sun-tried tomato pesto in the middle of the tortillas. Then place some of the pieces of the butter lettuce.
Divide the sardines evenly between the two and dollop some of the yogurt on top.
Wrap it up and enjoy.