Mexican Canned Sardines in Tomato Sauce
Ready in under 10 minutes, this easy recipe for Mexican canned sardines in tomato sauce is packed with flavour.
Served with fluffy white rice or tucked inside a tortilla, it’s the ultimate quick, economical and delicious meal.
Tinned sardines are one of my husband’s favourite quick meals, especially when he’s on his own or if we’ve had a long day at the beach or boating.
He’s happy eating sardines in tomato sauce straight from the can, but with just a few simple ingredients, they become something really special.
This slightly spicy, Mexican-style dish is one of our go-to recipes using canned sardines.
And the best part? It’s the easiest dinner to prepare.
Why This Recipe Works
- It’s versatile! Sardinas à la Mexicana can be served in various ways, such as over rice, in tacos, in enchiladas or with crusty bread.
- This dish pairs well with traditional Mexican and Latin American sides like refried beans, guacamole or a fresh jicama slaw, making a complete and balanced meal.
- It’s cheap! The recipe uses affordable and readily available ingredients, making it a cost-effective way to enjoy a nutritious and tasty meal.
Ingredients
When making a canned sardine recipe, the key to success making the sardines taste good is to use quality ingredients.
Use the best tinned sardines you can afford. While inexpensive brands are readily available, investing in premium sardines significantly enhances flavour and texture.
The canning process not only preserves the fish but also intensifies its flavour. While it’s possible to buy cheaper sardines from Canada, the best canned sardines come from Portugal and Spain.
Portuguese canned sardines are renowned for their larger, firmer and meatier fish.
Premium canned seafood, including octopus, anchovies, and sea urchins, is primarily sourced from the pristine waters of Portugal and Galicia on Spain’s Atlantic coast.
How to Cook Mexican Sardines in Tomato Sauce
Scroll down to the recipe card for step-by-step instructions and exact measurements.
- Don’t drain the sardines or debone. It’s not necessary to remove the bones as they’re softened by the canning process.
- Heat extra virgin olive oil in a skillet over medium-high heat.
- Add the sliced onion, then garlic, jalapeño pepper and cilantro. Sauté until softened but not browned.
- Add tomato paste mixed with water and lime juice to skillet. Stir and sauté until doftened.
- Add canned sardines with tomato sauce to the onion, tomato mixture in skillet. Cover and heat until warmed through without stirring. You want to keep the sardines intact.
- Place the sardines on top of cooked white rice in a bowl or tuck inside a warmed flour or corn tortilla.
- Garnish with sliced green onion and serve immediately with a wedge of lime and/or hot sauce.
Storage
This recipe keeps well covered in the refrigerator for up to three days.
I don’t recommend freezing it. Canned sardines are quick to prepare, it’s best to make it just before serving.
If you’d like to take these sardines as a boating snack, chill first, place inside a tortilla and then in plastic wrap.
Looking for more ideas of recipes to make with canned sardines? Be sure to browse the rest of our collection of tinned sardine recipes from around the world!
Popular Variations
- Substitute serrano pepper for the jalapeño chile pepper.
- Add 1/2 tsp of cumin powder.
- Add a 1/2 teaspoon of smoked Spanish paprika and omit the cilantro for Spanish sardines in tomato sauce.
- Canned sardines on toast makes an even easier dinner! Just serve on toasted sourdough, whole wheat or crusty bread!
Mexican Canned Sardines in Tomato Sauce
Equipment
- Knife
- Skillet
Ingredients
- 1 can of sardines in tomato sauce (not drained) 125 grams
- 1 Tablespoon Extra Virgin Olive Oil
- 1 small onion chopped
- 1 clove garlic peeled and minced
- ½ small jalapeño pepper seeded and minced finely
- 1 Tablespoon tomato paste
- 1 Tablespoon water
- 1 Tablespoon freshly-squeezed lime juice
- 1 Tablespoon finely-chopped cilantro
- 1 cup cooked white rice
- 1 green onion sliced for garnish
Instructions
- Heat extra virgin olive oil in a skillet over medium-high heat.
- Add onion, then garlic, jalapeño pepper and cilantro. Sauté until softened but not browned.
- Add tomato paste mixed with water and lime juice to skillet. Stir and sauté.
- Add canned sardines with tomato sauce to the onion, tomato mixture in skillet. Cover and heat until warmed through without stirring. You want to keep the sardines intact.
- Place the sardines on top of cooked white rice in a bowl.
- Garnish with sliced green onion and serve immediately with a wedge of lime and/or hot sauce.
Notes
- Double or triple the recipe as needed.
- Don’t stir the sardines while cooking as they are best served whole.
- You can store the prepared dish (covered) in the fridge for up to 3 days.
- Substitute serrano pepper for the jalapeño chile pepper.
- Add 1/2 tsp of cumin powder.
- Add some smoked Spanish paprika and omit the cilantro for Spanish style sardines in tomato sauce.
This recipe is so easy and delicious! Even better that it can be made in less than 10 minutes – I am saving this for busy weeknights.
Amazing! I’ve recently gotten into tinned fish, and am always looking for recipes. This one is so easy and delicious!
Ok I LOVE canned sardines, and this was my first time using them this way. Absolutely obsessed!
I adore sardines and loved this recipe!!! Easy and delicious!
This homemade sauce really elevated the flavor of the canned sardines. Tasted great over rice!