- 2 pkt 5 ounce albacore tuna or salmon
- 1 Tbsp olive oil or 1 packet
- 2 small fresh limes (or 1 large)
- 4 soft taco size tortillas
- 1 tsp old bay seasoning blend
- 1 tsp granulated garlic
- 1 cup shredded cabbage (plain or tricolor with carrots)
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.
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.
Divide between the tortillas, cut the lime(s) in half and squeeze over, top with cabbage as desired.
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 camp stove or a campfire. You will want to pack more oil though.
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!
Fresh cabbage is easy to carry while hiking and stays crisp for days. For ease, buy pre-shredded bags found in the produce department.
If you like salsa on your tacos you can pick up individual packets at http://www.minimus.biz
This recipe appeared in Wa Trails Magazine July/August 2011. http://www.wta.org/trail-news/magazine