These tacos made with snapper fillets are served up with a fiery tomato, herb and habanero pepper salsa.
Ingredients and 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 medium-well.
Mix all ingredients together. Serve at room temperature.