Smoked Wild Sardines

on Blue Corn Chips


- 1/2 of an Avocado

- 4-5 Large Blue Corn Chips

- 1 Tin Cole’s Smoked Wild Sardines in Olive Oil

- Chopped Cilantro

- 1 Lime, Cut in Wedges


Cut avocado into thin slices. Cut sardines in half, lengthwise. Do not de-bone (the bones are edible and highly nutritious). Alternatively, you can mash the sardines up. Top the corn chips with avocado slices, sardine slices (or sardine mash) and top with cilantro and a squeeze of lime juice.