Serves 4

1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely minced chipotle in adobo
1/2 teaspoon fresh lime zest
2 teaspoons fresh lime juice
2 cups finely shredded cabbage (white or red)
1/2 cup coarsely grated carrot
Kosher salt
8 corn tortillas
Three 124-gram cans of sardines
1 avocado cubed
1 cup crumbled queso fresco
1 /2 cup chopped cilantro

Preheat the oven to 300 F.

In a medium bowl combine the sour cream, mayonnaise, chipotle, lime zest and lime juice. Set aside one quarter of the dressing and add the cabbage and carrot to the bowl. Toss well, season with salt to taste and set aside. Add a tablespoon of water to the reserved sauce until the sauce is thin enough to drizzle.

Wrap four tortillas in two packages of foil and pop them in the oven to heat (about 5 minutes). Carefully remove the sardines from the can, trying to keep them as whole as possible.

To serve: arrange 2 tortillas on each of four plates. Mound one eighth of the cole slaw in the middle of each tortilla, top it with the fish and the avocado and sprinkle it with the queso fresco. Drizzle some the sauce on top of each portion and sprinkle with cilantro.