Whole Living, October 2011
- Four corn tortillas
- One 4.4-ounce can sardines, packed in olive oil (drained)
- Squeeze of lime
- 1/2 cup shredded cabbage
- 1/4 cup fresh salsa
- 2 tablespoons cilantro leaves
- Toast tortillas until lightly charred. Add sardines. Top with lime, cabbage, salsa, and cilantro. Season with salt.
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