Fish Tacos in the Great Outdoors

July 12, 2010 By Julie 24 Comments

Do you ever have one of those days where you just feel completely and totally uninspired? All your recipes look alike, none seem to stand out; you’re hungry but nothing looks good.

Well, I’m having one of those moments today. I must have two weeks worth of recipes and ideas built up, but, for some reason, not a single one sounds worth talking about. The only recipe I can make an exception for are my Mahi Mahi fish tacos that we made while camping. I feel like I’m cheating a bit talking about these on Mommie Cooks because they really should be going on my camping blog instead, but in the spirit of curing my blogging rut, I’ll just post it up on both blogs and call it wrap (or a taco as the case may be; bad pun intended).

We made these while sleeping in the great outdoors using a camping cook stove and grill, but they could easily be adapted for your own stove or grill at home. They’re an easy, tasty, healthy dinner that can be cooked up quick with a little ahead of time prepping. Here’s what you’ll need:

For the Fish Tacos:

1/4 Cup of Olive Oil
1 Tbsp of Honey
2 tsp of Cilantro, Chopped
2 tsps of Garlic (2 Cloves), Minced
1/2 Lime, Juiced
A Few Good Shakes of Salt and Pepper
(Approx. 1/8 tsp of Pepper and 1/4 tsp of Salt)
1 Pd. of White Fish (I used Albacore)

Mix all of your ingredients into a zip lock bag and add in your fish. Allow it to marinade for 2 hours or longer. If you do make this for a camping trip, add the fish in frozen and throw it in your cooler. When you take it out later in the evening it will be thawed cold and marinated, ready for the grill. If you’re marinating at home, marinate thawed fish and place in the fridge.

Once you’re ready to cook up dinner, grab your fish and throw it on the grill. I placed a piece of foil on my camp grill because I wanted to lessen clean up, so that’s what you’re seeing in the pictures. Here’s the fish halfway through:

And here it is all cooked up and ready to be “tacoed”. Check out those grill marks! I feel like Bobby Flay’s long lost cousin.

Now let’s whip up the marinated slaw that goes with this beautiful fish:

For the Slaw:

6 Oz. of Shredded Cabbage
1 Carrot, Julienned
1/4 Cup of Rice Vinegar
1 Tbsp of Sugar
2 Tbsp of Olive Oil
4 tsp of Cilantro (1 Small Bunch Chopped)

Mix together the vinegar, sugar, olive oil and cilantro. Add in the carrot and cabbage. If you’re serving this camping, pack the slaw marinade separate and add in the veggies just before serving. And in case you’re wondering where my carrot went, it went no where. I completely forgot to pack it in the cooler. Boo. It was still good without it, but let this be a lesson, Don’t Forget the Carrot!!

Time to assemble! We added a little Trader Joes salsa to the mix as well, just to kick it up a notch. We also served a little Trader Joes seven layer dip with tortilla chips (yes I am a TJ addict with no intention of stopping any time soon).

These were so tasty, I didn’t even think about taking a picture of the finished burrito until I had taken a taste test (or three). Here’s the inside of the burrito for your viewing pleasure.