Save to your scrapbook
Sardine salsa tortilla chips
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: about 20
3 medium tomates (about 350g), roughly chopped
1 clove garlic, crushed
½ small red onion, finely chopped
1 lime, zest and juice
106g pack King Oscar Sardines in Extra Virgin Olive Oil with Red Bell Pepper, Garlic, Rosemary & Hot Chilli
About 30 Manomasa Manchego & Green Olive tortilla chips
1 To make the salsa, season the tomatoes, put in a sieve over a bowl and set aside for a few minutes to drain any excess liquid. Tip into a bowl and stir in the garlic, onion, lime juice and 1 tbsp oil from the tinned sardines. Season and set aside for 10 minutes.
2 Cut each sardine into two fillets. Spoon the salsa onto the tortilla chips and top with the sardine fillets, skin-side up, and a little lime zest. Drizzle with extra sardine oil and serve straight away.
Typical values per serving:
Energy |
105kJ 25kcals |
---|---|
Fat | 1.4g |
Saturated Fat | 0.2g |
Carbohydrate | 21.0g |
Sugars | 0.6g |
Protein | 0.8g |
Salt | 0.1g |
Fibre | 0.5g |
Per tortilla
This recipe was first published in Thu Dec 02 11:49:00 GMT 2021.
Average user rating