fish tacos with habanero salsa

2 tablespoons anciote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
3 (8 ounces) snapper fillets
8 (6 ounces) flour tortillas, warmed

Garnishes:
Shredded lettuce
Avocado slices
Habanero salsa (recipe follows)
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.
Habanero salsa:
4 small 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

Mix all ingredients together. Serve at room temperature.
From the Food Network.

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