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Fish Tacos With Habanero Salsa


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  • 2 tablespoons achiote paste
  • 4 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 garlic cloves finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 4 snapper fillets - (8 oz ea)
  • 8 flour tortillas - (6" dia) warmed
  • Shredded lettuce
  • Avocado slices
  • Habanero Salsa (see recipe)


Servings 4


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. Serve in the tortillas garnished with shredded lettuce, avocado slices and the Habanero Salsa.

This recipe yields 4 servings.

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