Trail Cooking

Street Style Fish Tacos

With a lot of free time on my hands these days, if I am not on the farm or homeschooling, we are doing recipe development. I get the boys involved in it and let them run the stove and pans – might as well earn that Scout badge as fast as possible?

I am trying to come up with recipes that use up items many of us have in our food pantries that we bought, but might not know what to make with it. This recipe is good for both hiking and eating at home during the forever quarantine. Or social distancing.

Street Style Fish Tacos


  • 1 can oil packed yellow tuna
  • 2 to 4 “street” taco size tortillas*
  • 2 radishes, trimmed and thinly sliced
  • Hot sauce, if desired


Heat a non-stick frypan lid or shallow pot over a low flame. Heat up your tortillas, flipping over. Keep an eye on them. Stash them somewhere warm (a scrap of foil weighs nothing and will keep them warm).

Open the can of tuna, and knock into the pan, with all the oil.

Stir often as it heats through. When sizzling, take off the heat and divide between the tortillas. Top with radishes. Sprinkle on your favorite hot sauce.

Serves 1’ish, maybe 2 if you have tiny appetites.


As for the tortillas, use what you like or prefer. We had flour on hand, so take 2. If you take corn tortillas, take 4, as doubling up the tortillas is the way to go.

The tuna is out of stock in the past couple days on Amazon…so maybe at some point it will come back into stock, but look for any brand packed in oil with salt. You might have it in your panic shopper pantry already….wondering what to do with it. Make sure to get a can with a pop top as always, for easy opening.


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