Mexican Bowl with Santo Amaro Sardines
Cooking time: 20 minutes
For 2 servings:
- 1 can of Santo Amaro Sardines in Tomato Sauce
- 2 large flour tortillas
- 6 small corn tortillas
- 1 cup of rice with cilantro and corn
- 1 avocado
- 1 cup of sweet corn
- 1 cup of cherry tomatoes
- 4 red onions
- 2 tablespoons cilantro chopped
- 2 tablespoons sour cream
- Juice of 1 lemon
- Salt and pepper
In a round baking dish add the flour tortilla and place it in a bowl shape. Cook at 330 degrees F until it is toasted.
Cut the corn tortillas into triangles, put them in a baking dish, and cook until they are crispy – no oil required.
Slice the red onions, put them in a bowl.
Add the tomatoes, coriander.
Add lemon juice, salt and pepper, and mix.
Cut the avocado into large cubes.
With the bowl out of the oven, add the rice with cilantro and corn.
Add the onion salad.
Add the avocado and the tortilla chips.
Add the sardines on the rice.
Lastly, add a tablespoon of sour cream and a little oregano.