Sardine Tacos

Sally Barden Johnson by Sally Barden Johnson
Pin17LinkedInPrint

Trust me, even if you think you hate sardines, you will love these Paleo sardine tacos!  And it’s worth giving them a try because sardines are so nutrient dense and full of anti-inflammatory omega-3 fatty acids.  One can of sardines with the bones contains 250 IU of vitamin D and 351 mg of calcium, more than you get in a cup of milk.  Sardines are also a good source of vitamin B12, niacin, selenium, CoQ10, zinc, copper, iron and magnesium.  It’s best to buy wild caught sardines, packed in BPA-free cans from companies that use sustainable harvesting methods such as Wild Planet and Raincoast Trading.  Our Paleo Sardine Tacos recipe is a no-cook recipe to try for lunch or dinner that will supercharge your nutrition with sardines! If you enjoyed this Sardine Taco recipe, try our Sardine Salad recipe next time! 

One serving = 2 tacos

Sardine Tacos
Overall Rating
Your RatingYou must log in
FavoriteLoadingAdd this recipe to your favorites

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Sardine Tacos

Servings 2

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 396

carbohydrate 20g

protein 37g

fat 20g

Ingredients

Pico De Gallo

  • 2 medium tomato(es) chopped
  • 1/2 medium onion(s), red chopped
  • 1/2 medium jalapeno pepper(s) chopped
  • 1 medium garlic clove(s) chopped
  • 1 medium lime(s) juiced
  • 2 tablespoon(s) cilantro, fresh chopped
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste

Tacos

  • 2 can(s) sardines (4-6 oz) water packed
  • 4 large lettuce leaves such as Bibb or Romaine, washed and dried
  • 1 medium avocado(s) cut into chunks
  • 1 tablespoon(s) cilantro, fresh for garnish

Instructions

  1. Mix all the Pico de Gallo ingredients together in a small bowl and set aside.
  2. Place 2 lettuce leaves on each plate. Feel free to double the lettuce leaves up for stronger "taco shells".
  3. Drain sardines and place half the contents of each can onto each shell, using up all cans.
  4. Add 2 rounded tablespoons of Pico de Gallo to each taco.
  5. Top with avocado chunks.
  6. Garnish with cilantro. Serve extra Pico de Gallo and avocado on the side.