Fish Taco

Fish Tacos:


  • 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 Li'L Guy Foods® (6") Fajita Flour Tortillas, warmed

Optional Ingredients:

  • Crumbled Reyna's Queso Fresco or Reyna's Cotija Molido
  • Shredded lettuce
  • Avocado slices
  • Pico de Gallo
  • Fresh Salsa


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. Divide the grilled fish filling among the warm flour tortillas and serve with desired accompaniments.

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