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
• 3 (8-ounce) snapper fillets
• 8 (6-ounce) flour tortillas, warmed
• Shredded lettuce
• Avocado slices
• Habanero salsa, recipe follows
• 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

1. Combine the achiote, lime juice, olive oil, garlic, cumin and salt.
2. Rub the mixture on both sides of the fish.
3. Cover with plastic wrap and refrigerate for 2 hours.
4. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
5. Mix all ingredients together.
6. Serve at room temperature.

achiote paste, lime juice, olive oil, garlic, cumin, salt, snapper, flour tortillas, avocado slices, salsa, tomatoes, red onion, cilantro, parsley, garlic, ground cumin, lime juice, habanero pepper, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/fish-tacos-with-habanero-salsa-recipe.html (may not work)