Heading out on a camp trip soon or have a fire pit in your backyard? Here’s a recipe for some delicious fish tacos that will satisfy friends or family (or the crew).
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Ingredients Campfire tacos
– 1 fillet of a firm flesh white fish, skin on
– 1 lime
– 1 orange
– Bunch rosemary
– Bunch oregano
– 1/4 head cabbage, sliced fine
– Pico de Gallo (recipe below)
– Lime crema (recipe below)
– White corn tacos
– Olive oil
– Salt to taste
– Any season you wish to add to the fish (i used dukkah but you can use pretty much whatever your heart desires or whatever you have in the pantry)
Method
1. On a piece of untreated wood, lay down the citrus slices and herbs.
2. Nail the fish skin side down on top of the herbs and citrus (make sure you use stainless steel nails)
3. Drizzle the flesh side with olive oil, salt and whatever seasoning you choose.
4. Grill the fish over an open fire until it is cooked (very hard to give you a time, you need to use your intuition for this one – mine took roughly 30 minutes)
5. Serve with the toasted tacos, red cabbage, Pico de Gallo and crema
6. Enjoy!
Ingredients Pico de Gallo
– 3 tomatoes, diced
– 1 white onion, diced
– 1 green chilli, finely diced
– Juice of 2 limes
– 1 bunch of coriander, finely cut
– 2 tbsp olive oil
– Salt to taste
Method
1. Prep all the veg, place in a bowl and season with the lime juice, salt and olive oil – simple!
Ingredients Lime crema
– 200ml sour cream
– 100ml mayonnaise
– Zest of 3 limes
– 1 clove minced garlic
– Juice of 1 lime
– Salt to taste
Method
1. Mix everything together and ya done!
