Scorpion Fish Tacos

Scorpion fish that flakes with a fork, quickly seared with a hit of chili and fresh lime. The soft tortilla wraps around the fish, which keeps its skin slightly charred.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 621
• Protein: 37 g
• Carbs: 70 g
• Fat: 20 g

Ingredients

• 600 g Trachyscorpia cristula echinata (Köhler 1869) ( skinless fillets )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 piece Red onion ( finely chopped )
• 2 piece Round tomato ( small dice )
• 2 piece Garlic ( pressed )
• 1 piece Hot chili pepper ( seeded and sliced )
• 1 piece Fresh cilantro ( chopped )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 tbsp Achiote paste ( diluted paste )
• 1 tbsp Chipotle in adobo sauce ( chopped with its sauce )

Instructions

1. Fish preparation

   Fillet the scorpion fish. Ensure no bones remain. Cut the flesh into wide 3 cm strips to keep them juicy during cooking.

2. Instant marinade

   In a dish, dilute the achiote paste with lime juice. Add the chopped chipotle, minced garlic, and sliced fresh chili. Add the fish, coat each piece in this brick-red mixture and let marinate while preparing the rest.

3. Garnish preparation

   Dice the tomatoes and red onion into small, even cubes. Chop the fresh cilantro. Mix everything with a drizzle of olive oil and a pinch of salt.

4. Searing the fish

   Heat a pan with olive oil. Sear the fish over high heat. The flesh should become opaque and pearly, with a light golden color on the edges.

5. Assembly

   Warm the tortillas for a few seconds in a dry pan to soften them. Place the flaked fish, add the fresh garnish, and serve immediately.

Chef's tips

• Do not overcook the scorpion fish; it must stay pearly to avoid becoming dry.
• If the pan smokes, lower the heat: you want to sear, not burn the marinade.

Storage

Eat immediately. Cooked fish can be kept for 24 hours in the fridge but loses its texture.