Outdoor Cooking: Fish Tacos
Fish tacos are one of our most loved meals ever. We have spent a tonne of time perfecting the way we make them. In fact, we've been making fish tacos as long as we have been together - so that's six years of taking fish tacos very seriously together. What we love about this meal is that when we are strapped for time, and that happens a lot with two kids these days, fish tacos are our "go to" for dinner. They're quick to pull together and that's a big win for us, especially mid week.
We visit our fish monger in Noosa Junction for a few fillets of snapper, and 9 times out of 10 we already have the rest of the ingredients in our fridge or pantry. Most local fish shops will also have snapper, if not ask for a firm fish, as you want it to hold it's shape when you cook and eat it in the taco shell. Admittedly, our tacos don't include making tacos from scratch. But we share where you can find the best Mexican street style tacos in Australia.
Recently we decided to make our Fish Tacos by the Noosa River on a sunny winter's day and it was absolute heaven. Our only issue was shooing away seagulls. When cooking outdoors, we always prepare our ingredients ahead of time. This means we don't need to lug around too much gear and equipment from home. Read on for the ingredients for our tacos and what you need to prepare before you head out to make them.
Ok, let's get stuck in!
Toppings
La Banderita Street Tacos from IGA in Australia
1/4 red cabbage, sliced
2 cobs of corn, charred on the BBQ with melted butter then slice the kernels off
2 fillets of snapper, cooked on the BBQ
Quick pickled onions - recipe below
For the sriracha mayo, combine 1/2 cup mayonnaise and 1/2 cup green chilli Sriracha sauce together in a small bowl
Sprigs of fresh coriander
1 green chilli
Quick Pickled Onions
1 red onion, sliced
1 cup water
1 cup white wine vinegar
3 tbsp maple syrup
1 1/2 tsp sea salt
1 1/2 tsp cracked pepper
Recipe: Place sliced onions in a small bowl, set aside. In a small saucepan, combine the water, vinegar, maple syrup, sea salt and cracked pepper. Bring to a gentle simmer over medium heat, then pour liquid over onions. Let the pickling liquid cool down to room temperature, then they'll be ready to serve on the tacos. Drain liquid and store onions in a takeaway container in the fridge for up to 5 days.
Equipment
Portable BBQ - we used our Heston Blumenthal Everdure Cube that uses natural lump charcoal, so good! It also comes with a chopping board, so bring one of you don't have one.
Natural lump charcoal, we use these from Bunnings
Tongs
Knife
Tea towel
Natural firestarter - we use these from Bunnings
Firelighter or matches
Platter or chopping board for serving
