Ingredients
Scale
2 Roma tomatoes, chopped
½ white onion, chopped
1 large jalapeño pepper, seed removed and chopped
1/3 cup fresh cilantro, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lime juice plus more for sprinkling, divided
6 corn tostadas
2 (4.2 ounce) cans Matiz Wild Spicy Sardines with Piri Pepper in Olive Oil
Instructions
Combine tomatoes, onion, jalapeño, cilantro, salt, pepper and 1 tablespoon lime juice in a medium bowl. Stir to combine. Set aside.
Arrange tostadas on a serving tray or large plate. Spoon two to three tablespoons pico de gallo on each tostada, top with pieces of sardine and sprinkle with lime juice. Serve immediately.
- Prep Time: 15 minutes