Fish Tacos:

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 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

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