Preheat the oven to 180°C (350°F).

Place turbot fillets onto 2 sheets of aluminum foil and top each one with 15 mL (1 tbsp.) garlic butter. Close foil into packets and bake for 10 minutes or until flesh flakes easily with a fork.

In bowl, combine the cucumber, apple, pepper, onion, chili pepper, lime juice, cilantro, and salt. Let sit for 5 minutes.

Halve each fish fillet lengthwise. Place a fillet-half on one side of each tortilla, top with salsa, and fold tortilla over top.