Mazatlan Smoked Marlin Tacos

• 1/2 cup olive oil
• 3 red peppers, seeded and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 pounds tomatoes, chopped
• 2 cups canned tomato puree
• 1 cup pimento-stuffed olives
• 1 cup white wine, plus more if necessary
• 1/2 cup chopped fresh parsley
• 3 tablespoons capers, chopped
• 1 teaspoon freshly ground black pepper
• 3 chipotle chiles in adobo sauce, chopped
• 3 guero chiles (yellow peppers), chopped
• 2 dried bay leaves
• 1 sprig fresh oregano
• 1/2 sprig fresh thyme
• 4 pounds smoked marlin, shredded
• 1 green cabbage
• 48 corn tortillas
• 1 cup mayonnaise, for serving
• 6 limes, for serving

1. Special equipment: thermal tortilla server
2. Heat the oil in a large pan over medium heat and saute the red peppers, onions and garlic until the onions are translucent and the peppers are tender, about 6 minutes.
3. Add the chopped tomatoes and let the mixture cook until it changes color, about 6 minutes.
4. Stir in the tomato puree, olives, wine, parsley, capers, black pepper, chipotle chiles, guero chiles, bay leaves, oregano and thyme.
5. Cover and cook until the flavors are well combined, about 6 minutes, and then incorporate the marlin.
6. If it is dry, add a little more wine or water.
7. Remove the bay leaves and oregano and thyme sprigs before serving.
8. Shred the cabbage and warm the tortillas in a hot pan.
9. Put the tortillas in a thermal tortilla server to keep warm.
10. Assemble the tacos by placing 4 ounces of the marlin mixture in 2 warm tortillas, one on top of the other one.
11. Top with a substantial amount of shredded cabbage.
12. Garnish with some mayonnaise and lime wedges, if desired.
13. Serve immediately.

olive oil, red peppers, onion, garlic, tomatoes, tomato puree, olives, white wine, parsley, capers, freshly ground black pepper, chiles, guero chiles, bay leaves, oregano, thyme, green cabbage, corn tortillas, mayonnaise

Taken from www.foodnetwork.com/recipes/mazatlan-smoked-marlin-tacos.html (may not work)