Fish Tacos from Trail Eats

Have you seen our new trail cooking book, Trail Eats?

BC1

It is on Kindle in digital, Trail Eats, and in print, Trail Eats, at Amazon.

50 of our favorite recipes for the trail, 48 have photos. The Kindle version is in full color, and if you buy the print version, you can pick up the Kindle version for a special price on Amazon.

D42 (1)

Quick, tasty, and the cabbage adds a crunch you will love.

Fish Tacos
Recipe Type: Dinner
Cuisine: One pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 2
Description Sizzling tacos
Ingredients
  • 2 pkt 5 ounce albacore tuna or salmon
  • 1 T olive oil (1 packet)
  • 2 fresh limes (or 1 large)
  • 4 soft taco size tortillas
  • 1 t old bay seasoning blend
  • 1 t granulated garlic
  • 1 c shredded cabbage (plain or tricolor with carrots)
Instructions
  1. At home: pack the tortillas in a freezer bag. Put the Old Bay and garlic in a small bag and the cabbage into a sandwich bag. Tuck everything else in with it.
  2. Heat the oil in your pan (or frypan lid if you have one) over a low flame. Add in the spices and the tuna or salmon, gently heat through till sizzling, stirring often.
  3. Divide between the tortillas, cut the lime(s) in half and squeeze over, top with cabbage as desired.
Notes
Do you fish? For tasty fresh caught fish tacos, once you catch and clean your fish, prepare the fish in bite size chunks in the way you prefer – be it gently steamed or pan fried and then proceed as above. This works great over a campstove or a campfire. You will want to pack more oil though.[br]Like heated tortillas? Bring a piece of aluminum foil about 3 times as big as your tortillas (you can gently fold it at home to make it small). Before starting the fish, heat up your tortillas one at a time in a dry pan. Stash the hot tortillas in the foil, folding over like an envelope and they will keep warm while you cook![br]Fresh cabbage is easy to carry while hiking and stays crisp for days. For ease, buy pre-shredded bags found in the produce department.[br]If you like salsa on your tacos you can pick up individual packets at www.minimus.biz[br]This recipe appeared in Wa Trails Magazine July/August 2011. http://www.wta.org/trail-news/magazine

 

 photo SarahSig_zps0e9c8316.png

Comments

  1. How long can the cabbage stay out of the fridge?

  2. I recommend you buy the preshredded type and use it within 2-3 days. You will get longer in winter, if in hot/humid areas expect no more than 2 days.

We'd love to hear your thoughts!

%d bloggers like this: