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Ingredientes
- 2 Tbsp. Achiote paste
- 4 Tbsp. Lime juice
- 2 Tbsp. Extra virgin olive oil
- 4 x Garlic cloves finely minced
- 1 tsp Cumin
- 1 tsp Salt
- 4 x Snapper fillets - (8 ounce ea)
- 8 x Flour tortillas - (6" dia) warmed Shredded lettuce Avocado slices Habanero Salsa see * Note
Direcciones
- Combine the achiote, lime juice, extra virgin olive oil, garlic, cumin and salt. Rub the mix on both sides of the fish. Cover with plastic wrap and chill for 2 hrs.
- Preheat grill.
- Brush the fish with extra virgin olive oil and grill for 4 min on each side for medium-well. Serve in the tortillas garnished with shredded lettuce, avocado slices and the Habanero Salsa.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 61 | 88% |
| Total Fat 6.89g | 9% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 38mg | 1% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.29g | 0% |
| Protein 0.32g | 1% |
