Crispy Marlin Tacos with Lime Crema
Pan-seared marlin steaks get a quick char, then shred into warm tortillas with a bright lime crema and fresh cabbage slaw. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- ¾ lb marlin steaks (or mahi-mahi)
- 2 cups green cabbage, thinly sliced
- ½ cup sour cream
- 1 whole lime (juiced)
- 8 count corn tortillas
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Stir sour cream, lime juice, salt, and pepper into a small bowl. Set the lime crema aside.
- 2
Toss cabbage with a pinch of salt in another bowl. Set the slaw aside.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 4
Pat marlin dry, season with salt and pepper. Sear 2 minutes per side without moving until edges are opaque.
- 5
Transfer marlin to a cutting board and break into bite-sized flakes using a fork.
- 6
Warm tortillas in the pan for 15 seconds per side. Assemble: spread lime crema on each tortilla, top with marlin, cabbage slaw, and cilantro.
Tools you’ll need
- 12-inch skillet
- small bowl
- cutting board
- fork
- paper towels
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