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(see recipe below)

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.