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A popular dish with a seafood twist!


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.

Serves 6.

Total preparation time: 15 minutes.

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