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