Fish Tacos with Habanero Salsa

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