Instructions: 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. Serve in the tortillas garnished with shredded lettuce, avocado slices and the Habanero Salsa.

This recipe yields 4 servings.

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