Name: Mexican Sardine Tostadas
Total time: 20 min
Yield: 2
Ingredients: 1 corn cob, husk and silk removed; 2 teaspoons extra virgin olive oil; ½ red onion, sliced thinly; 2 tablespoons lime juice; Olive oil, for shallow-frying; 6 mini flour street tortillas; 125g mixed medley cherry tomatoes, chopped; 1 tablespoon finely chopped coriander leaves; 2 x 110g cans wild-caught sardines in extra virgin olive oil, drained; 1 ripe avocado, sliced thinly; Pickled jalapeños and lime wedges, to serve

VMG Recipes