2poblano or Anaheim chiles,roasted, seeded and chopped roughly
4plum tomatoes,seeded and diced
1poundsmoked marlin,or other fish, flaked out
1teaspoonMexican oregano
Salt
12corn tortillas
1/2poundgrated Oaxaca cheese,or mozzarella or Chihuahua cheese
Instructions
Heat the butter in a large sauté pan over medium high heat. Add the onion and jalapenos and cook, stirring often, until the onions brown a little, about 8 minutes. Add the garlic, roasted chiles, tomatoes, smoked fish and the oregano and stir to combine. Taste for salt and add some if needed. Drop the heat to low.
Heat up corn tortillas on a comal or griddle and keep them in a tortillero or wrap them in a kitchen towel to keep them warm.
To build the tacos, spread the cheese across a tortilla, add some filling and fold over. Set the taco on the hot comal or griddle and press down with a spatula until the cheese melts. Cook each side until you get a little char. Repeat with the remaining tacos.
Notes
You can keep the finished tacos hot by putting them on a rack set over a baking sheet in a 200°F oven.