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Recipe courtesy of La Santisima Gourmet Taco Shop

Show: Diners, Drive-Ins and Dives

Episode: Sweet, Savory and Saucy

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Total:: 1 hr
Active:: 1 hr

Yield:: 24 tacos

Level:: Easy

Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of La Santisima Gourmet Taco Shop, Phoenix, AZ

My Private Notes

Name: Mazatlan Smoked Marlin Tacos
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 24 tacos
Ingredients: 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