Mazatlan Smoked Marlin Tacos

Total Time:
50 min
30 min
20 min

24 tacos

  • 1/2 cup olive oil
  • 3 red peppers, seeded and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 pounds tomatoes, chopped
  • 2 cups canned tomato puree
  • 1 cup pimento-stuffed olives
  • 1 cup white wine, plus more if necessary
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons capers, chopped
  • 1 teaspoon freshly ground black pepper
  • 3 chipotle chiles in adobo sauce, chopped
  • 3 guero chiles (yellow peppers), chopped
  • 2 dried bay leaves
  • 1 sprig fresh oregano
  • 1/2 sprig fresh thyme
  • 4 pounds smoked marlin, shredded
  • 1 green cabbage
  • 48 corn tortillas
  • 1 cup mayonnaise, for serving
  • 6 limes, for serving
  • Special equipment: thermal tortilla server

  • Heat the oil in a large pan over medium heat and saute the red peppers, onions and garlic until the onions are translucent and the peppers are tender, about 6 minutes. Add the chopped tomatoes and let the mixture cook until it changes color, about 6 minutes.

  • Stir in the tomato puree, olives, wine, parsley, capers, black pepper, chipotle chiles, guero chiles, bay leaves, oregano and thyme. Cover and cook until the flavors are well combined, about 6 minutes, and then incorporate the marlin. If it is dry, add a little more wine or water. Remove the bay leaves and oregano and thyme sprigs before serving.

  • Shred the cabbage and warm the tortillas in a hot pan. Put the tortillas in a thermal tortilla server to keep warm. Assemble the tacos by placing 4 ounces of the marlin mixture in 2 warm tortillas, one on top of the other one. Top with a substantial amount of shredded cabbage. Garnish with some mayonnaise and lime wedges, if desired. Serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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