Best Ribeye Tacos With Habanero Salsa Recipes

FISH TACOS WITH HABANERO SALSA

Fish Tacos with Habanero Salsa image

Provided by Bobby Flay

Time 2h28m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons achiote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
Three 8-ounce snapper fillets
Eight 6-ounce flour tortillas, warmed
Shredded lettuce
Avocado slices
Habanero Salsa, recipe follows
4 small red, ripe 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

Steps:

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.
Mix all ingredients together. Serve at room temperature.

Nutrition Facts : Calories 415 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 946 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 41 grams, Sugar 4 grams

HABANERO SALSA

Habanero Salsa image

This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.

Provided by Tenille Wasemiller

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h40m

Yield 80

Number Of Ingredients 11

Ingredients

3 fresh jalapeno peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
½ cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded

Steps:

Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 111.3 mg, Sugar 1.4 g