Entree: Mexico – Baja Peninsula Mexico – Burritos de Marlin Ahumado (Smoked Marlin Burritos)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (454 g) smoked marlin (marlin ahumado), flaked
- 4 large (10 in / 25 cm) flour tortillas
- 8 oz (225 g) shredded queso Oaxaca or Monterey Jack
- 2 medium (about 10 oz / 280 g) ripe avocados, sliced
- 2 cups (150 g) shredded green cabbage
- 1/2 medium (about 3 oz / 85 g) red onion, thinly sliced
- 1/2 cup (120 ml) Mexican crema or full-fat sour cream
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1/4 cup (60 ml) mayonnaise (optional, for richer crema)
- 1/2 cup (loosely packed) chopped cilantro (about 15 g)
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 2 tbsp (30 ml) vegetable oil or olive oil, plus extra for toasting
- 2 tbsp (30 g) unsalted butter or oil for skillet toasting
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 medium tomato, seeded and finely diced (for quick pico; optional)

Instructions

Short Description:
Baja-style burritos filled with smoky shredded marlin, melty cheese, avocado and a bright lime-crema slaw, folded in warm flour tortillas and lightly toasted until golden. A hearty coastal main course that highlights smoked marlin common on the Baja peninsula.

Regional Notes:
This Baja California Sur variation uses marlin ahumado (smoked marlin) as the centerpiece and simple flour tortillas—reflecting Baja coastal fishing traditions and the region's preference for creamy avocado and mild melting cheeses (queso Oaxaca or Monterey Jack). Unlike inland Mexican fish tacos, these are wrapped and toasted like a portable coastal entrée.

1. Make the lime-crema slaw: In a medium bowl combine shredded cabbage, 1/4 cup (60 ml) crema, 1 tbsp (15 ml) lime juice, 1/2 tsp (2.5 g) salt, and 1/4 cup (60 ml) chopped cilantro. Toss and adjust seasoning. Reserve in the fridge while you prepare other components.
2. Prepare the crema sauce: In a small bowl mix remaining 1/4 cup (60 ml) crema with 1 tbsp (15 ml) lime juice, 1/4 cup (60 ml) mayonnaise (if using), 1/4 tsp (1 g) salt and a pinch of black pepper. Set aside.
3. Warm and flake the marlin: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add flaked smoked marlin and gently warm 2–3 minutes until heated through; add a squeeze of lime and 1–2 tbsp (15–30 ml) water if very dry to loosen. Remove from heat and taste for salt; add up to 1/2 tsp (2.5 g) more salt if needed.
4. Optional pico: If using tomato and jalapeño, mix diced tomato, chopped jalapeño, remaining cilantro, 1 tsp (5 ml) lime juice and a pinch of salt in a small bowl for a fresh pico de gallo.
5. Assemble burritos: Warm tortillas one at a time in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds to make them pliable. Lay a tortilla flat, spread about 1–2 tbsp (15–30 ml) crema sauce down the center, place about 1/4 of the warmed marlin (about 4 oz / 113 g), sprinkle 2 oz (55 g) shredded cheese, add a generous scoop of lime-crema slaw, 1/4 of the sliced avocado, some sliced red onion and a spoonful of pico if using.
6. Fold and seal: Fold the sides in, then roll the tortilla tightly to form a burrito, seam-side down. Repeat for remaining tortillas and filling.
7. Toast burritos: Heat 1 tbsp (15 g) butter or oil in a clean skillet over medium heat. Place burritos seam-side down and toast 2–3 minutes per side until tortillas are golden-brown and cheese has started to melt. Press gently with a spatula for a crisp exterior.
8. Serve: Cut each burrito in half if desired and serve immediately with lime wedges, extra crema sauce, and additional cilantro. Optional sides: simple salad or pickled onions.
9. Leftovers/storage: Store components separately for best texture (marlin and crema in an airtight container up to 3 days). Assembled and toasted burritos are best eaten the same day; reheat gently in a skillet.