Fish Tacos with Habanero Salsa Ingredients 2 tablespoons achiote paste 4 tablespoons lime juice 2 tablespoons olive oil 4 cloves garlic, finely chopped 1 teaspoon cumin 1 teaspoon salt 3 (8-ounce) snapper fillets 8 (6-ounce) flour tortillas, warmed Garnishes: Shredded lettuce Avocado slices Habanero salsa, recipe follows 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. Serves: 4; Calories: 415; Total Fat: 10.5 grams; Saturated Fat: 2 grams; Protein: 41 grams; Total carbohydrates: 36 grams; Sugar: 4 grams; Fiber: 3 grams; Cholesterol: 63 milligrams; Sodium: 946 milligrams HABANERO SALSA: 4 small redripe 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 Mix all ingredients together. Serve at room temperature. Total Time: 2 hr 28 min Prep 20 min Inactive 2 hr 0 min Cook 8 min Yield: 4 to 6 servings Level: Easy Read more at: foodnetwork/recipes/bobby-flay/fish-tacos-with-habanero-salsa-recipe/index.html?oc=linkback
Posted on: Sun, 15 Sep 2013 19:34:53 +0000
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