Tacos with sardines, sweet potato, and lemongrass-coriander salsa
These fish tacos are addictively delicious. The creamy sweet potato pairs perfectly with the sardines and the fresh lemongrass-coriander salsa. Also great with sardines in chilli, harissa, or spicy tomato sauce. Enjoy!
Also delicious with sardines in lemon, in olive oil, or with spicy tomato sauce.
Bake the sweet potatoes in the oven at 200°C for 45–60 minutes until tender. 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 chilli, then grind or blend with a pinch of salt. Add the rice vinegar, coriander, water, and olive oil, and mix until a smooth, bright green salsa forms.
Heat the tortillas in a dry frying pan, 20–30 seconds per side.
Spread the tortillas with sweet potato puree, top with red cabbage, radishes, sardines, and jalapeño, and generously spoon salsa over them.
