This recipe is a Sinaloan classic, consumed throughout the state, but mainly in Mazatlán. They are the famous governor's tacos (Governor Labastida); but I preferred to just call them marlin tacos because another governor likes breaded shrimp tacos.
2 pickled Jalapeño chiles, coarsely chopped, seeded and deveined
salt , to taste
2 tablespoons oil
12 tortillas
1 avocado, sliced
lemons
pepper, to taste
Preparation
10 mins
10 mins
Low
Flake the marlin, chop the tomatoes, chiles, and onion, and set aside.
Place the oil in a skillet over medium heat, add the marlin, and let cook for 2 or 3 minutes, stirring to prevent sticking.
Add the chopped onion and chili, stir, and let cook until the chili and onion are softened, about three minutes.
Add the chopped tomato and stir very well, add salt and pepper, and let cook covered over low heat for 4 minutes, checking that it doesn’t stick. It should not dry out.
Heat the tortillas and form tacos.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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