I had a similar plate of this in Mexico City this last Spring but Paula Wolfert has a similar version in her book The Slow Mediterranean Kitchen. It works as a light dinner or an appetizer plate. The ingredients are: canned sardines, sliced avocado, large white runner beans in a simple vinaigrette, thin red onion rings, pickled jalapeño peppers and a small stack of mini tortillas. You could also use good tortilla chips or even bread.
If you find a good brand of domestic sardines, let me know. The European sardines always seem to be packed in better oil.
