The Best Fish Tacos with Salsa

  • Preparation Time20 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
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
2 tablespoons achiote paste

For the Garnishes:

Shredded lettuce
Avocado slices
Habanero salsa, recipe follows

For the Habanero Salsa:

4 small tomatoes, chopped
1/4 cup minced red onion
2 tablespoons chopped coriander
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 lime juice, olive oil, garlic, cumin, achiote 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.

For the salsa: Mix all ingredients together. Serve at room temperature.

Recipe courtesy of Bobby Flay

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