Tacos with Sardines, Sweet Potato, and Lemongrass-Cilantro Salsa
These fish tacos are addictively good. The creamy sweet potato pairs perfectly with the sardines and the fresh lemongrass-cilantro salsa. Great with sardines in chili, harissa, or spicy tomato sauce. Enjoy!
Also delicious with sardines in lemon, in olive oil, or with spicy tomato sauce.
Roast the sweet potatoes in the oven at 200°C for 45–60 minutes until cooked. Scoop the flesh out of the skin, mash with a splash of extra virgin olive oil, and season with salt and black pepper.
Meanwhile, roughly chop the garlic, ginger, lemongrass, and green chili and grind or blend with a pinch of salt. Add the rice vinegar, cilantro, water, and olive oil and mix until a smooth, bright green salsa forms.
Heat the tortillas in a dry skillet, 20–30 seconds per side.
Spread the tortillas with sweet potato puree, top with red cabbage, radish, sardines, and jalapeño, and spoon the salsa generously over.
