Prep Time
20 min
Cook Time
8 min
Yields
4 servings
These tacos made with snapper fillets are served up with a fiery tomato, herb and habanero pepper salsa.
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ingredients
Ingredients and Directions
2
Tbsp achiote paste
4
Tbsp lime juice
2
Tbsp olive oil
4
cloves garlic, finely chopped
1
tsp cumin
1
tsp salt
3
(8-oz) snapper fillets
6
(6-oz) flour tortillas, warmed
Shredded lettuce, for garnish
Avocado, for garnish
Habanero Salsa, recipe follows
Habanero Salsa
4
small red ripe tomatoes, chopped
¼
cup red onion, minced
2
Tbsp chopped cilantro
2
Tbsp chopped parsley
2
cloves garlic, finely chopped
¼
tsp ground cumin
2
tsp lime juice
1
tsp finely chopped habanero pepper
Salt
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directions
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.
Step 2
Mix all ingredients together. Serve at room temperature.