2 cans BRUNSWICK® SARDINES IN SOYA OIL, drained and split
12 tortillas, hard or soft, 6 inch / 15 cm
1 bag shredded coleslaw mix (8 oz / 227 g)
1/3 cup / 75 mL light ranch dressing
1/3 cup / 75 mL light coleslaw dressing
Salt & pepper to taste
3/4 cup guacamole
3/4 cup salsa verde
1/4 cup red bell pepper, finely chopped
1 can mandarin orange segments (10 oz / 284 mL), drained (optional)
Non-stick cooking spray
Combine coleslaw mix with dressings, salt and pepper to taste. Chill until ready to use. Heat tortillas on both sides in a skillet that has been lightly coated with nonstick cooking spray. Remove from skillet and spread with guacamole. Add BRUNSWICK® SARDINES and top with coleslaw mixture, salsa verde and red peppers. Top with oranges, if desired.
Total preparation time: 15 minutes.