For Salsa: Peel peaches and cut in half top to bottom, then remove pit. Cut peaches and onions into 1/8-inch slices. Grill over high heat for 1 minute (approximately 30 seconds on each side). Take off grill, dice and add to bowl with poblano peppers. Add habanero pepper, cilantro, lime juice and salt.

For Fish: Place 4 fillets of fish on a sheet of aluminum foil and top each with one slice of lime. Wrap tightly and place over the coals of the campfire to steam for approximately 3 to 6 minutes. While cooling, toast tortillas over the fire. Place fish on tortillas. Top with salsa and a squeeze of lime.