Taco de Marlin
If you haven’t had Marlin before, there’s no better way than Marlin Fish Tacos!
Marlin has a deliciously light fish meaty flavour with a juicy and flaky texture of perfection. The Ki Gourmet Tamarind and Chipotle Chili Sauce is an excellent sauce to use in this recipe, it is an amazing fusion of sour, sweet, smoky and a touch of heat. These flavour are typical along the Pacific coast of Mexico and especially in Guerrero.
If you don’t have access to Marlin, you can use mahi mahi, yellowtail Kingfish or swordfish.
Ingredients
- El Cielo – White Corn Taquera 12cm
- Ki Gourmet - Tamarind and Chipotle Chili Sauce
- El Cielo – 3 Chilies red taco salsa – to serve
- 2 tomatoes
- 1/2 kilos marlin fish fillet
- 1 onion
- 2 jalapeno Peppers
- 100 grams choice of cheese (shredded), mozzarella is a a great choice
- 1 bunch fresh coriander
- 1 tablespoon cooking oil, we use rice bran oil
- 1-2 tablespoon butter or olive oil
- Salt, and pepper to taste
- Lime
Preparation
- In a skillet or grill pan, heat cooking oil on medium high heat. Place fish into hot pan and sear for 4 minutes one side, flip and sear for 6 minutes on the other side. Cover with the lid with the heat turned off for another 4 minutes. Depending on the thickness of your fish and the heat, you may need to reduce searing time and reduce stove temp to avoid burning.
- Add finely chopped tomatoes, chili, and onion. Add salt and pepper to taste. The fish should be cooked through, flaky and juicy, not dried out.
- Place a spoonful of marlin stew in each tortilla and sprinkle it with some of the crumbly feta.
- Roll them.
- Grease each taco with butter or olive oil and heat the tortillas in oven.
- Once browned, bathe with the Ki Gourmet salsa sauce, onion and sprinkle the rest of the shredded cheese, add lime to taste.
- Use some of that yummy El Cielo Taco salsa to add some heat and smokiness.
