Fish Tacos

Once cleaned and whatnot, sprinkle with some seasoning (whatever you like, I have a thing for Old Bay myself) and pan fry in a non-stick pan with plenty of oil.

You can heat up tortillas before by flipping them in your pan until hot, then wrapping in foil.

Serve with a lime that is quartered.

And…slaw is easy to take along! When just raw (not dressed) it carries well.

http://www.trailcooking.com/one-pot-meals/fish-tacos/

If we're talking trout … Bring a lime, or lemon, some garlic powder, salt and pepper, and a piece of foil. Clean your fish, then stuff and season the inside with the spices and citrus. Wrap the whole fish in foil and cook on the camp fire. 10 minutes. Unwrap and the skin will fall right off. Of course you'll have to pack out the fishy foil.

How about something I'd call, "cooked ceviche"? Instead of denaturing those proteins with acid (lime juice), use old-fashioned heat. Pan cook them, flake out the meat and mix in salsa, avocado, etc, and serve on tortillas or (if you manage to pack them) tortilla chips.

Nothing says the holiday season like fish tacos.

–B.G.–

Bring some chipotle powder. Best spice ever! I think if you only had one spice, that would be my choice – as a connoisseur of fish tacos. The only thing missing might be lime juice, with black beans as the topper. Those 3 flavors on top of the fish and tortilla are about nirvana. I would poach the fish, and de-bone, but you are probably already doing that.

I know there are dehydrated black beans, but (LOL) I just discovered this:

http://www.amazon.com/Lime-Juice-Powder-3-Pack/dp/B007J4R36Y/ref=sr_1_3?ie=UTF8&qid=1386077015&sr=8-3&keywords=lime+juice+powder

Anyone every tried lime juice power?

If you and your fellow backpackers are simpatico on the heat level, you could premix the dehydrated beans, lime and chipotle. Otherwise keep the chilli on the side until the last moment.

BTW, garlic lover though I am, garlic is probably too overpowering on a taco – this is, if you want to taste anything else. Bleh! On the other hand pretty much everything tastes good after walking 10-15 miles.

If weight is not an issue, and if used pretty soon, then a small amount of shredded cabbage is also nice.

True Lime powder – most grocery stores carry it :-) So does Minimus.

" Wrap the whole fish in foil and cook on the camp fire. 10 minutes. Unwrap and the skin will fall right off. Of course you'll have to pack out the fishy foil."

Better, IME, to place the fishy foil greasy side down on the camp fire to burn off the residue. Then fold it up and place it in your garbage bag. No muss, no fuss, no bears. ;0)

Mark and all,

Any recommendations wrt brand and source for good chipotle powder?

I've been very happy with True Lime (and True Lemon). Both great for cooking and for flavoring drinks, either backpacking or around the house. Some grocery stores and various online sources (including True Citrus/True Lemon itself) have it.

Cheers,

Bill S.

I usually buy a 1 lb bag from amazon about every year or so, but for example:

http://www.amazon.com/Smoked-Chipotle-Powder-FREE-SHIPPING/dp/B00BHS9HO4/ref=sr_1_19?ie=UTF8&qid=1386536871&sr=8-19&keywords=chipotle+powder

My impression is that it is very little effected by air and such over the short term. It is basically jalapenos picked when they are still red, then dried and smoked. So while different smoking techniques might change the flavor a bit, it isn't a "recipe", so I think virtually any brand would be about the same.