easy chili lime fish tacos

Of all of the tacos accessible, why are fish tacos in order that a good deal better? It’s like they have been just supposed to be, with the light and flaky fish baked in chili and lime and butter, plus a solidly scrumptious charred corn tortilla plus a very good fresh (peach?) salsa and perhaps a sauce inclusive of spicy mayo because what is this blog if not an ongoing love letter to sauce.

easy chili lime fish tacos
easy chili lime fish tacos


for the 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 ounces Australis Barramundi (can be purchased at Costco or find your store here)

for the 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

other taco essentials:

  • corn tortillas
  • mayo for a quick sauce (see notes)
  • avocado, lime, or other toppings


  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. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour the 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.
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