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Recipe by @cookingwithrocco
Sardines need more love! These lettuce-wrapped sardine tacos feature meaty, mild-flavored Wild Planet sardines with Asian slaw and a sweet and spicy gochujang glaze. The Sardines are sustainably caught, and an excellent source of clean protein and Omega-3s. This recipe makes for a great appetizer or main dish.
1 (4.4oz) can Wild Planet Wild Sardines in Extra Virgin Olive Oil
Romaine Lettuce (or lettuce of choice)
Sesame seeds for garnish
Lime juice (optional)
16oz shredded Cabbage
1/2 cup Rice wine vinegar
2 Tbsp Soy sauce
2 Tbsp Honey (more or less to taste)
2.5 tsp Sesame oil
Salt & Pepper to taste
2.5 Tbsp Gochujang paste
2 Tbsp Soy sauce
2 Tbsp Honey, brown sugar, or a mix of both
1 Tbsp Rice wine vinegar
1 Tbsp Sesame oil
3 Garlic cloves, grated
Mix all the slaw ingredients together, taste, and adjust seasoning as needed. Set aside in the fridge.
In a small skillet, add all the Gochujang glaze ingredients. Turn the heat to medium and bring to simmer. Lower the heat to medium-low and allow the sauce to simmer for 5 minutes. As the sauce cools it will thicken up, but if it thickens up too quickly, thin it out with a tablespoon of water at a time over medium-low heat.
Assemble the tacos by adding a fork full of slaw on the lettuce taco, followed by Wild Planet sardines, then a drizzle of Gochujang glaze. Garnish with sesame seeds and a squeeze of lime. Enjoy!
