Ready in less than half an hour, these tinned sardine tostadas are a great meal-for-two. Enjoy the beautiful medley of sardines, tomatoes and corn with quick pickled onions and avocado on top of a crunchy fried mini tortilla for lunch or dinner, or even as a party starter. Need to feed more people? Simply increase the quantities.
Looking for more Mexican-inspired recipes?
Ingredients
You’ll need these …
Get cooking with these ingredient essentials
Method
Preheat a chargrill pan over high heat until hot. Brush the corn with oil and cook, turning occasionally, for 8-10 minutes or until charred lightly and tender.
Meanwhile, place the onion in a small bowl with the lime juice and season with salt. Turn to coat and set aside to pickle.
Heat 1cm oil in a large heavy-based frying pan over medium-high heat. Cook the tortillas, in 2 batches, for 30 seconds to 1 minute each side or until golden and crisp. Remove with tongs and drain on paper towel.
For the corn salsa, cut the corn kernels from the cob. Place the corn in a medium bowl with the tomato and coriander and season with salt and pepper.
Just before serving, gently smash the sardines over the tostadas, then top with the corn salsa, avocado and drained pickled onion. Season with salt and pepper.
Serve with the jalapeños and lime wedges.
What is a tostada?
A tostada is a Mexican food where corn tortillas are deep fried or oven-baked, either flat or into a bowl shape, then topped or filled with fillings. ‘Tostada’ is the Spanish word for ‘toasted’.
For a bowl-style tostada recipe, try our chicken and chilli tostada.
Love sardines and tomatoes?
For more of this classic ingredient pairing, try our sardine and fresh tomato pasta, our grilled sardine and cherry tomato salad, or our sardines with preserved lemon in a tomato sauce.
