Name: Fish Tacos with Habanero Salsa
Prep time: 20 min
Cook time: 8 min
Total time: 2 h 28 min
Ingredients: 2 tablespoons Achiote Paste; 4 tablespoons Lime Juice; 2 tablespoons Olive Oil; 4 cloves Garlic, Finely Chopped; 1 teaspoon Cumin; 1 teaspoon Salt; Three 8-ounce Snapper Fillets; Eight 6-ounce Flour Tortillas, Warmed; Shredded Lettuce; Avocado Slices; Habanero Salsa, Recipe Follows; 4 small Red, Ripe 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

Fish Tacos with Habanero Salsa

Course: Dinner, Main DishCuisine: Baja, MexicanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Inactive time

hours

Total time

hours

minutes

Ingredients

2 tablespoons Achiote Paste
4 tablespoons Lime Juice
2 tablespoons Olive Oil
4 cloves Garlic, Finely Chopped
1 teaspoon Cumin
1 teaspoon Salt
Three 8-ounce Snapper Fillets
Eight 6-ounce Flour Tortillas, Warmed
Garnishes
Shredded Lettuce
Avocado Slices
Habanero Salsa, Recipe Follows
Habanero Salsa
4 small Red, Ripe 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

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 medium-well.
Habanero Salsa
Mix all ingredients together. Serve at room temperature.