Crispy Marlin Tacos with Chipotle Crema
Pan-seared marlin tacos with smoky chipotle crema, fresh cabbage slaw, and lime. Ready in 15 minutes—crispy, tangy, and utterly addictive.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb marlin fillet (or mahi-mahi), skinned
- 6 count corn or flour tortillas
- 2 cups green cabbage, shredded
- ½ cup sour cream
- 2 count chipotle peppers in adobo, chopped
- 1 count lime
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Whisk sour cream, 2 chopped chipotles, juice of half the lime, and a pinch of salt until smooth. Set the crema aside.
- 2
Toss shredded cabbage with juice of the remaining lime half and a pinch of salt. Let sit while you cook the fish.
- 3
Pat marlin dry. Season generously with salt and pepper on both sides.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear marlin 3 minutes per side without moving. It should be opaque and flake at the thickest part.
- 6
Warm tortillas in the skillet 30 seconds per side. Divide fish among tortillas, top with slaw, crema, and cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- cutting board
- chef's knife
- fish spatula
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