• Vegetable Oil
• Onion
• Large Tomatoes
• Serrano Chiles
• Marlin (any fish can be substitued)
• cilantro
• oregano
• salt
• Freshly ground pepper
• corn tortillas
• Vegetable Oil
• lemon

In a skillet, heat 1/4 cup (59 mL) of the oil over medium heat. Add the onion, tomatoes, and chies and saute until soft. Add the Marlin, Cilantro, oregano, salt and pepper. Cook until the fish flakes, then set aside.

Wrap the tortillas in plastic wrap and microwave them on high for 10 seconds. stuff them with fish mixture.

In a separate skillet, heat the remaining oil over high heat. Fry the stuffed tortillas until they are light brown or the desired texture. squeeze the lemons over the fish in each taco and serve.