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Chili lime fish tacos with peach salsa, flaky fish, creamy sauce, and lime wedges

Chili Lime Fish Tacos with Peach Salsa and Garlic Butter

Chili lime fish tacos pair tender, flaky barramundi with fresh peach salsa and a rich garlic butter sauce. They are an easy, flavorful choice for a quick seafood meal with bright citrus, gentle heat, and fresh toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 454
Ingredients Method Notes

Ingredients
  

Chili Lime Fish
  • 3 tablespoons butter, melted
  • juice of one lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 12 oz / 340 g barramundi
Peach Salsa
  • 1 peach, chopped
  • 1/4 cup cilantro leaves, roughly chopped
  • 1/4 cup red onion, minced
  • half a jalapeño, seeded and minced
  • lime juice and salt to taste
Tacos
  • corn tortillas
  • mayo for a quick sauce (see notes)
  • avocado, lime, or other toppings

Method
 

Chili Lime Fish
  1. Defrost the fish in its packaging by soaking it in cold water for about 15 minutes.
  2. Preheat the oven to 400°F (204°C).
  3. Whisk together the melted butter, lime juice, chili powder, garlic powder, and sea salt.
  4. Set the fish in a small oven-safe dish, pour the chili lime mixture over it, and bake for 15 minutes.
  5. Remove the fish from the oven and break it into small flakes. Toss the pieces with the sauce remaining in the dish.
  6. Return the fish to the oven and bake for another 5 minutes so the remaining sauce absorbs into the flakes.
Peach Salsa
  1. Combine the peach, cilantro, red onion, jalapeño, lime juice, and salt.
Assembly
  1. Fill the corn tortillas with the chili lime fish and peach salsa, add the desired toppings and quick sauce, and finish with additional lime.

Notes

For a quick creamy sauce, reserve 1-2 tablespoons of the chili lime sauce and combine it with mayo or sour cream. Drizzle the mixture over the assembled tacos.