Mexican Canned Sardines in Tomato Sauce

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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.

For a quick meal or snack, tinned sardines in tomato sauce are delicious on their own right out of the can. But invest a few minutes and a few easy ingredients and you’ll have an extra-special meal.

This Mexican-style recipe is one of our favourites.

Why This Recipe Works

• While you can eat sardines in tomato sauce direct from the can, adding a few ingredients really boosts their flavour. This combination of Mexican spices and tinned sardines provides a tangy and slightly spicy taste that’s rich and flavourful.
• 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. In my opinion, the best canned sardines come from Portugal and Spain. Spanish and 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.

1. Do not drain the sardines or debone. It’s not necessary to remove the bones as they’re softened by the canning process.
2. Heat extra virgin olive oil in a skillet over medium-high heat. 
3. Add the sliced onion, then garlic, jalapeño pepper and cilantro. Sauté until softened but not browned. 
4. Add tomato paste mixed with water and lime juice to skillet. Stir and sauté until doftened. 
5. 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. 
6. Place the sardines on top of cooked white rice in a bowl or tuck inside a warmed flour or corn tortilla.    
7. 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 teaspoon of cumin powder. 
• Add a 1/2 teaspoon of smoked Spanish paprika and omit the cilantro for Spanish sardines in tomato sauce.

Print

Mexican Canned Sardines in Tomato Sauce

Ready in under 10 minutes, this easy dish is packed with flavour and features tinned sardines in tomato sauce. Served with fluffy white rice or inside a tortilla, it’s the ultimate quick, economical and delicious meal.

Prep Time2 minutes mins

Cook Time5 minutes mins

Total Time7 minutes mins

Course: Lunch, Main Course

Cuisine: Mexican

Servings: 1

Calories: 401kcal

Author: Michele Peterson

Cost: $3

Cook ModePrevent your screen from going dark

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. 

Popular Variations: 

• Substitute serrano pepper for the jalapeño chile pepper. 
• Add 1/2 teaspoon of cumin powder. 
• Add some smoked Spanish paprika and omit the cilantro for Spanish style sardines in tomato sauce. 

Nutritional values are estimates only. 

Nutrition

Calories: 401kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 145mg | Potassium: 452mg | Fiber: 4g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 1mg

More Tinned Fish Recipes to Try

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.