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Chili Lime Fish Tacos with Peach Salsa

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Chili Lime Fish Tacos with Peach Salsa
0
Easy
Fairly cheap

So easy it will blow your mind. 5 basic ingredients for the fish, and a quick peach salsa to add some color and flavor.

Prep

Cook

Category: Dinner
Seasons All
Cuisine Type Tex Mex

Ingredients

For 2 Person(s)

Chili Lime Fish

3 tablespoons butter, melted
1 lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
12 ounces Australis Barramundi (frozen from Costco)

Peach Salsa

1 peach chopped
1/4 cup red onion, minced
1/4 cup cilantro leaves, chopped
1 lime juice and salt to taste

Other Taco Essentials

6 corn tortillas
1/2 cup mayo or sour cream
1 avacado or other toppings
1 cup shredded cheese

Chili Lime Fish Tacos with Peach Salsa Directions

  1. CHILI LIME FISH:
    1 - Defrost the fish by soaking it in the packaging in cold water for about 15 minutes.
    2 - Preheat the oven to 400 degrees.
    3 - Whisk the butter, lime juice, chili powder, garlic powder, and salt together.
    4 - Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes.
    5 - 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.

    PEACH SALSA:
    Toss all ingredients together.

    TACOS:
    Assemble, layer, load it up, squeeze more lime over the top, and enjoy.

Recipe notes

For a quick sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle sauce over top of tacos.

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