| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 265 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 263 mg |
Reviews
Did not have all the spices but it tastes amazing