Fish Tacos with Habanero Salsa

  • Level: Easy
  • Total: 2 hr 28 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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

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



  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.

Habanero Salsa:

  1. Mix all ingredients together. Serve at room temperature.
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