Camp Cookery - Fish Tacos

  • 3 tilapia fillets
  • 1 cup of pre-cooked shrimp
  • 1/2 cup of chopped onions
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • Crema Mexicana
  • Queso Fresca
  • 1 lime
  • 1 avocado
  • Tortillas
  • 1 green pepper
  • 1 can of black beans

Camping on the beach calls for seafood! Last time we cooked a meal on the Gulf Coast we made a big ol' seafood stew, this time we chose something with a little less ingredients. We opted for those cheap frozen tilapia fillets and frozen shrimp. One, because I already had some in my freezer. Two, if you throw some in a cooler in the morning with ice by time you're ready to cook dinner they'll be thawed out (unless of course you have one of those fancy Yeti coolers that actually keeps things cold). 

Get your fire going about forty five minutes before you want to start cooking as you'll want some hot coals ready when it comes time to cook the fish. As thats burning you can chop your onions, put the beans in a pot and cut the pepper.

Once you have some good coals place a grill grate over them and grease up your pan, allow it to heat up for a few minutes. Then put the tilapia, shrimp, onions and spices in the pan. We also put the black beans and pepper on the fire at this point.

As the fish begins to cook you can break it into smaller pieces, this will help with the cooking time, and the end product is going to be flaky anyways. Continue to stir the fish and black beans as it heats up. 

The fish is done when it becomes an opaque white and can easily be shredded just by pulling at it, about ten minutes for us, but times could vary a bit based on the strength of your fire and how close you place the pan to it. Place the fish in a tortilla and top with black beans, cheese, crema and avocado!

Lessons learned: Something I should have already known, but if you are cooking on the beach make sure to always cover your pots and pans. Nobody considers sand a seasoning.