Fish Tacos with Habanero Salsa

By Pistol

Ingredients

• 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
• Shredded lettuce
• Avocado slices
• Habanero salsa, recipe follows
• 4 small redripe tomatoes, chopped
• 1/4 cup minced red onion
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped parsley
• 2 cloves garlic, finely chopped
• 1/4 teaspoon ground cumin
• 2 teaspoons fresh lime juice
• 1 teaspoon finely chopped habanero pepper
• Salt

Details

Servings 4
Preparation time 20mins
Cooking time 148mins
Adapted from foodnetwork.com

Preparation

Step 1

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 medium-well.

Serves: 4; Calories: 415; Total Fat: 10.5 grams; Saturated Fat: 2 grams; Protein: 41 grams; Total carbohydrates: 36 grams; Sugar: 4 grams; Fiber: 3 grams; Cholesterol: 63 milligrams; Sodium: 946 milligrams

Mix all ingredients together. Serve at room temperature.