Fish Tacos With Habanero Salsa

Recipe Ingredients

2 tablespoons	30ml	Achiote paste
4 tablespoons	60ml	Lime juice
2 tablespoons	30ml	Olive oil
4		Garlic cloves - finely chopped
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Salt
4		Snapper fillets - (8 oz ea)
8		Flour tortillas - (6" dia) - warmed
		Garnishes
		Shredded lettuce
		Avocado slices
		Habanero Salsa - (see recipe)

Recipe Instructions

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A03) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.