Does anyone have recipets for fish tacos. If not, any ideas on kinds of cheese that dont need refridgeration.

Hey, that sounds really good! I hope you get some good responses. I'm always looking for new fish recipes.

Anybody?

I had fish tacos in a mexican restaurant (a real mexican restaurant!). Basically breaded and fried fish with the usual; lettuce, cheese etc. wrapped in a softshell. It was OK, but sure nothing to write home about.

Jfish,
It depends on what you like with them. A typical California version is fish (not breaded), and some pico de gallo, cheese, and a bit of sour cream if you want. Very tasty, however since I don't bring pico on our trips we've made them with fish, refried beans, onions and cheese.... fish and coconut curry sauce, uhmmm that's good. Once you have tortillas and fish, it's up to your imagination! Most cheeses, cheddar, colby, farmers, etc. will keep unrefridgerated for a week + as long as you don't leave it out in the sun.

I would second the cheese comment. All harder cheeses are good to go, especially cheddar with out the fridge. Don't buy pre shredded and you are good to go. If really hot, may be a little bit greasy, but no harm and tastes great.

We have them most every trip.

Soft taco shell

(cook seperate and add to taco)
Instant rice

(cook seperate and add to taco)
Instant refried beans

Taco seasoning packet and a little olive oil to cook the fish in.

Hot sauce

and cheese if desired... yes, cheddar holds up well.

The biggest problem I have with fish tacos... is getting the fish into the shell with the rest of the ingredients! It has a tendency to get eaten right out of the pan... ooooppps!! So I end up with a fishless taco!!

Bruce

Fish tacos are on the menu for this summer with us too.....
I think I'll just ad-lib with several ingredients that i've had for fish tacos at restaurants..
I would use cheddar or Cojack chesse But I do have the luxury of the BWJ food pack with the frozen jug of water for refrigeration...

Woodpecker

How about frying your fillets in your pan and using those big burrito flour shells wrap it around a fillet and add a few goodies like cheese and salsa and just wrap it up..instead of try to cut the fish in pieces.

Or maybe boiling fish chunks instead of frying it would healthier and less greasey to handle..

Woodpecker

We prepare ours almost identical to how hexnymph does his. You won't be disappointed!

Woodpecker,
You've got it, don't bother cutting it up that's why you have the tortilla. Stuff everything into one and ready to eat.....no plates to clean.

that's a great idea. at first I was a little put off by the whole idea, however after reading the other responses it sounds great. snakecharmer, Mr. Barley let's give it a go-around!

Stick with the "Block or Hard" cheese as mentioned above. If you do get a bit of mold, just cut it off, it only effects the surface.
And for my vote fish taco's ROCK! I have had them boiled and deep fried. But until know never thought of making my own in the B-dubber. Good idea!

Sounds good MP! Fish tacos gets my vote.

I've been making them for years and there are a few key things that make 'em extra good. First use a good salsa. Pace is good and has chunky vegies. Most important is the wrap. A soft corn tortilla is by far the best fish wrapping. Soft corn tortillas tear easily so don't fill 'em up too full. Sharp cheddar seems to work best as mild cheddar gets "lost" with all the other flavors involved. If you vacuum pack the cheese it should stay good for several days.

Gotta try this one on the next trip!

Fish tacos are on our menu every trip. 2 of my canoeing partners are chefs and me and my lady are foodies. So food takes a high priority with us, extra fresh food and good planning are a must. So here are 2 recipes we make.
El Cid fish tacos: rub fish with olive oil and grill until flakey
when done chop till fine
warm corn tortillas over the grill
dice onion and cilantro
create taco
This is a traditional recipe, and the grilled fish and tortillas have a nice smokey flavor. If you have left over fried potatoes, smash them up and add to tacos.

Fried tacos with grilled avocado: You will need a frying pan for this
Heat oil as if you were frying fish
slice fish filets to the approx size of a tortilla
folded in half
put together fold in half and fry in oil until
crispy 3-4 minutes a side

Add what ever you like we make fresh salsa with roma tomatoes they pack better. Small roma tomatoes will fit in an egg container for safe storage. Nice and crunchy fish tacos with fresh salsa.

If you have a fire going and are willing to pack avocadoes cut them in half and sprinkle with salt. Rub oil on area of grill you are going to use. Face down for a couple minutes. Nothing beats this simple recipe.

Corn tortillas and shredded cabbage (instead of lettuce) are the keys to a good fish taco. Of course a little bottle of Tabasco to you can add several shakes never hurts either.

Sounded so good it seemed worthy of a bump...

quote myceliaman:

Small roma tomatoes will fit in an egg container for safe storage. Nice and crunchy fish tacos with fresh salsa"

I like this idea. I will be bringing fresh romas on my next trip useing this method.

Bring a fresh lime and a little cilantro to really kick them up a notch.

we usually take the taco season packet and simmer the fish in it when the fish is done and falling apart we remove the fish add spanish rice to the fish/taco seasoned water a couple slivers of farmers cheese some jalapenosand a dash of tabasco and they are real good. We take a little more stuff on our river trips than what i am planning for our bw trip this summer. but the tabasco and the jalapenos are a must!!

oh ya all wrapped up in a soft shell

We have been doing fish tacos in the B-dub for about twelve years. The recipe is always the same- Fried Pike or Walleye, pinch of cheese a big spoonful of Vigo Yellow rice and some hot sauce.

Five or six usually does the trick.

Not wanting to commandeer the thread, but has anyone made Ceviche before? Cut up roma tomatoes, onions, cilantro, jalapenos, fresh fish fillets cut into chunks, the juice of several limes, salt, pepper, garlic and chili powder. Put it all in a ziploc bag, squeeze out the air and set it in the shade for an hour or two. The lime juice "cooks" the fish. Serve with crackers and brace yourself, it is fantastic!

You can catch fish on travel days, fillet them at lunch, make this up and stow out of the sun in the canoe. By the time you get a campsite, it's ready.

I'm drooling.

SE

quote mr.barley: "

quote myceliaman:


Small roma tomatoes will fit in an egg container for safe storage. Nice and crunchy fish tacos with fresh salsa"

I like this idea. I will be bringing fresh romas on my next trip useing this method."

Great idea! Thanks for the tip!

That double quote looks a little odd.

quote Kendra: "

quote mr.barley: "

quote myceliaman:



Small roma tomatoes will fit in an egg container for safe storage. Nice and crunchy fish tacos with fresh salsa"

I like this idea. I will be bringing fresh romas on my next trip useing this method."

Great idea! Thanks for the tip!"

How about a triple!

We tried fish tacos for the first time last spring on our Quetico trip. Did a very basic recipe with red beans/rice/cheese/fish/hot sauce on a tortilla. They were excellent! Certainly a keeper.

For non perishable salsa I get little packets of "hot picante" from McDonalds.