Easy Chili Lime Fish Tacos With Peach Salsa

Cook time:
Serves 2 Ingredients: 3 tablespoons - butter, melted, 1 - lime, juiced, 1 teaspoon - chili powder, 1/2 teaspoon - garlic powder, 1/2 teaspoon - sea salt, 12 ounces - barramundi, skinless, 1 - peach, chopped, 1/4 cup - cilantro leaves, roughly chopped, 1/4 cup - red onion, minced, half - a jalapeno pepper, seeded and minced, lime juice and sea salt to taste, corn tortillas, mayo for a quick sauce (see notes), avocado, lime, or other toppings,
The Current Recipes
Fan Created

Easy Chili Lime Fish Tacos
with Peach Salsa

  • 10m prep
  • 20m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs With Cold Beer

  • Perfect For Weekday Night

  • Perfect For Light Dinner

Ingredients

Chili Lime Fish
  • 3 tablespoons butter, melted
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 12 ounces barramundi, skinless
Peach Salsa
  • 1 peach, chopped
  • 1/4 cup cilantro leaves, roughly chopped
  • 1/4 cup red onion, minced
  • half a jalapeno pepper, seeded and minced
  • lime juice and sea salt to taste
Other Taco Essentials
  • corn tortillas
  • mayo for a quick sauce (see notes)
  • avocado, lime, or other toppings

Chili-Lime-Fish-Tacos-1-6-600x900

“And surprise: it was basically the most awesome time of my summer because of how delicious, healthy, and seriously easy these fish tacos are. I bet you could make these in 15 minutes flat. Chili lime fish tacos, how we adore you.” Recipe and photos are courtesy of Lindsay of Pinch of Yum.

  1. Chili Lime Fish: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees F. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.
  2. Peach Salsa: Toss all ingredients together.
  3. Tacos: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.
  4. Notes: For a nice quick little sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle this sauce over the top of your tacos.

How Lindsay Discovered Her New Favorite Fish

Last year I went to something called the Sustainable Seafood Blog Conference – because, yes, my whole life is a parody sometimes – and it actually totally blew my mind. I learned so much about seafood, sustainable practices for both wild caught and ocean-farmed fish, and how to be a better consumer when it comes to buying seafood.

I’m super happy to report that the fish we are featuring today – Australis Barramundi –  is many good things.

  • DELICIOUS. Non-fishy-tasting. Flaky, white, light. Easy to cook.
  • Also, it is the first-ever ocean-reared marine fish to receive Monterey Bay Aquarium SeafoodWatch®’s Best Choice rating among other awards and recognition for using best practices and high standards in ocean farming. ALRIGHT YES GO TEAM! Exciting and important innovations happening here.
  • It is raised with no hormones, additives, or colorants. There are no traceable levels of mercury, PCBs, or other stuff you don’t want in your fish. Clean and pure, baby.
  • Most importantly: available at REGULAR GROCERY STORES. This is a requirement for 99% of the foods in my life. Helloooo Costco, Whole Foods, and more.  Everyone in the car, NOW.

Read Lindsay’s complete (and hilarious) post here.

 

Suggested sides
  • Tomato
    Gazpacho
  • Bean
    Salad
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