Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Finely chop the peppers, tomatoes, and onion.
- 2
In a skillet, sauté the chopped vegetables with a little oil for about 10 minutes, or until they are soft.
- 3
While the vegetables are cooking, finely chop the celery, cilantro, and olives.
- 4
Add the celery, cilantro, and olives to the skillet with the vegetables.
- 5
Season with garlic powder, black pepper, oregano, and cumin to taste. The olives are salty, but you can add salt if you like. Let cook for another 10 minutes.
- 6
Split the sardines in half and remove the central bones if you prefer. Flake the sardines well and add them to the vegetables. Add some Clamato juice if you like, or skip it if you prefer. It's just for extra flavor.
- 7
Soften the tortillas by heating them on a griddle or skillet.
- 8
Fill the tortillas with the sardine mixture and add Monterey Jack cheese or your preferred cheese.
- 9
In a skillet with enough oil, fry the tacos until crispy.
- 10
Serve topped with lettuce, cucumber, and spicy salsa if desired.
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