Chili Crisp Marlin Tacos
Pan-seared marlin with crispy skin, lime, and chili crisp folded into warm tortillas. Fresh, spicy, and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- ¾ lb marlin fillet, skin on
- 4 count corn tortillas
- 2 tbsp chili crisp
- 1 count lime
- ¼ count white onion, thinly sliced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat marlin dry. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Place marlin skin-side down. Sear without moving for 2 minutes until skin is crispy and golden.
- 4
Flip once and sear the other side 90 seconds until the center is just opaque.
- 5
Transfer marlin to a cutting board. Warm tortillas in the same skillet 30 seconds per side.
- 6
Break marlin into bite-sized flakes. Divide into tortillas, top with onion, cilantro, chili crisp, and a squeeze of lime.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- paper towels
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