Recipe courtesy of La Santisima Gourmet Taco Shop

Mazatlan Smoked Marlin Tacos

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 24 tacos
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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
  1. 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.
  2. 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.
  3. 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.