Snack · Mexican · 10 min
Sardinas en Escabeche con Tostadas de Camote
- Calories
- 200
- Protein
- 10g
- Carbs
- 24g
- Fat
- 7g
Ingredients
- 108 g sweet potato
- 2.7 g extra-virgin olive oil
- 1 pinch salt
- 31.9 g canned sardines in olive oil
- 5 g Manzanilla olives
- 17.6 ml lime juice
- 11.8 g cilantro
- 1 pinch black pepper
Method
- 01Preheat oven or air fryer to 400°F (200°C).
- 02Toss the thinly sliced sweet potato rounds with 1 g of extra-virgin olive oil and a pinch of salt.
- 03Arranged in a single layer on a baking sheet and bake for 12 to 15 minutes, turning halfway through, until golden brown and crisp around the edges.
- 04In a small bowl, combine the drained flaked sardines, fresh lime juice, half of the chopped cilantro, a pinch of black pepper, and the remaining 1 g of olive oil. Mix gently with a fork.
- 05Arrange the crispy sweet potato rounds on a plate. Spoon the sardine mixture evenly over each round.
- 06Top with sliced Manzanilla olives and garnish with the remaining chopped cilantro before serving.
Cook it with the whole plan around it
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