Want something fun for your Gluten Free Cinco de Mayo?
Tacos made with Wild Blue Marlin marinated
Spanish olive oil, garlic,
fresh lime juice and zest.
All wrapped up in a beautiful Purple Corn flour tortilla.
The tortilla is Gluten Free and Vegan!
And on top …
the sauce …
All the best flavors smokey, sweet and spicy blended in a fresh slightly creamy homemade sauce.
This recipe serves 2 – 4 people.
You will have left over sauce to enjoy with chips or on top of your huevos (eggs) the next day.
1 lb of Wild Blue Marlin
1/4 cup + more for cooking Spanish olive oil
Flor de Sal – sea salt
fresh ground black pepper
juice from 2 limes and zest
Place all of the ingredients on top of the fish and put it into the bag.
Seal the bag and let the fish chill and marinate in the refrigerator for at least 2 hours.
Take the bag of fish out of the refrigerator to warm up to room temperature while the pan is heating.
Coat the bottom of a cast iron skillet with olive oil and heat to medium-high.
Remove the fish from the bag and carefully cut the fish according to size and space of your skillet.
Place the fish on the hot pan.
Sear the fish for 3 minutes on each side until opalescent.
Set aside for a few minutes until you are ready to serve.
Break up the pieces of fish to fit into the Purple Corn Tortillas.
Top with chopped Organic Spring Mix lettuce, cilantro, radishes and serve with lime wedges.
Add the homemade Smoked Poblano, Sweet Pepper and Aji Limo Salsa.