Tacos de Marlín Ahumado

Ingredients

• 1.25 lb smoked marlin fillets, skinless
• 8 count corn tortillas
• 2 count ripe avocados
• 2 count fresh limes
• ½ small head red cabbage
• ½ cup fresh cilantro leaves
• ½ small white onion
• 1 count jalapeño
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Start by building your slaw. Slice one-quarter of a small red cabbage into thin ribbons using a sharp knife or mandoline — you want pieces about 1/8-inch thick so they stay tender and absorb flavor. Place the cabbage in a small bowl.

2. 2

   Finely dice half a small white onion into 1/4-inch pieces and add to the cabbage. Thinly slice 1 jalapeño, removing the seeds if you prefer less heat, and add it too. Squeeze the juice of 1 lime over the slaw, add a pinch of sea salt, and toss gently with your hands. Set aside to marinate while you prepare the fish.

3. 3

   Inspect your 1.25 lb smoked marlin fillets for any pin bones by running your fingers along the thickest part. If you find any, pull them out with tweezers or needle-nose pliers, going against the direction they're pointing. Break the marlin into bite-sized flakes about 1 inch across — the smoke should have made it tender enough to pull apart easily with your fingers.

4. 4

   Cut 2 ripe avocados in half lengthwise, working around the large pit. Gently twist the two halves apart, then remove the pit by striking it sharply with the blade of your knife and rotating to lift it out. Scoop the flesh onto a cutting board and slice into thin wedges about 1/4-inch thick.

5. 5

   Finely chop 0.5 cup of fresh cilantro leaves. Cut the remaining lime into 4 wedges for serving.

6. 6

   Warm your 8 corn tortillas directly over a gas flame or in a dry skillet over medium heat until they're pliable and just beginning to lightly char — about 30 seconds per side. This brings out their corn flavor and makes them easier to handle. Stack them in a clean kitchen towel to keep them warm.

7. 7

   Place the flaked smoked marlin in a small bowl and drizzle with 2 tablespoons of extra-virgin olive oil. Season with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper, then gently toss to combine — be careful not to break the flakes further.

8. 8

   Working one tortilla at a time, lay it flat on a plate or cutting board. Place a small handful of the marinated marlin flakes in the center of each tortilla — about 2-3 tablespoons — leaving room on either side. Top with 2-3 avocado slices, a small handful of the marinated red cabbage slaw, and a pinch of the chopped cilantro.

9. 9

   Fold each tortilla in half so the filling is snugly wrapped but still visible. Arrange the tacos on a serving platter or individual plates. Serve immediately with the lime wedges on the side — a squeeze of fresh lime juice over each taco just before eating brightens all the smoky, rich flavors.

Tools you’ll need

• sharp knife
• mandoline slicer
• small bowl
• tweezers or needle-nose pliers
• cutting board
• large gas flame or 12-inch nonstick skillet
• kitchen towel
• small serving bowl

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