Ingredients
- 2 Tbsp. Achiote paste
- 4 Tbsp. Lime juice
- 2 Tbsp. Extra virgin olive oil
- 4 x Garlic cloves finely minced
- 1 tsp Cumin
- 1 tsp Salt
- 4 x Snapper fillets - (8 ounce ea)
- 8 x Flour tortillas - (6" dia) warmed Shredded lettuce Avocado slices Habanero Salsa see * Note
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Fish Tacos With Habanero Salsa
Servings: 4
Directions
- Combine the achiote, lime juice, extra virgin olive oil, garlic, cumin and salt. Rub the mix on both sides of the fish. Cover with plastic wrap and chill for 2 hrs.
- Preheat grill.
- Brush the fish with extra virgin olive oil and grill for 4 min 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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