Marlín Ahumado
The smoked-fish taco of La Paz — flaked marlín ahumado folded into a slow-cooked guiso of tomato, onion, and a whisper of serrano, close cousin to Sinaloa's taco gobernador. The smoke does the heavy lifting; the tomato keeps it juicy.
- Time
- 40 min
- Heat
- Yield
- 8 tacos
- Region
- Baja California Sur
Ingredients
Marlín guisado
To build
Method
Pick over the smoked marlin, discarding any skin or dark bloodline, and flake it into rough shreds.
Warm the oil in a wide skillet and sweat the onion and serrano until translucent and soft, about 5 minutes.
Stir in the garlic for a minute, then add the tomatoes, bay leaf, and oregano. Simmer until the tomatoes collapse and the juices tighten.
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Fold in the marlin and let it simmer gently so the smoke perfumes the whole pan — taste before salting, since smoked fish carries plenty.
Fish out the bay leaf and warm the tortillas on a comal until soft and toasty.
Fill each tortilla with the guisado and finish with crema, avocado, cilantro, and lime.
Build the plate
