Fish tacos with habanero salsa

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Achiote paste
4 tablespoons Lime juice
2 tablespoons Olive oil
4 Cloves garlic, finely
Chopped
1 teaspoon Cumin
1 teaspoon Salt
3 (8-ounce) snapper fillets
8 (6-ounce) flour tortillas,
Warmed
Garnishes:
Shredded lettuce
Avocado slices
Habanero salsa, recipe
Follows

Directions

Combine the achiote, lime juice, olive oil, garlic, cumin and salt.

Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for mediumwell.

HOT OFF THE GRILL SHOW #HG1A03

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