Trailblazer
Fish Tacos

Nothing says a vacation on the water quite like fish tacos. Especially when combined with mango salsa and chipotle mayo, the taste is second to none. Why not combine great flavor with the lean nutrients you need to keep hiking?

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Fish Tacos

Ingredients

Tilapia Filets
2
Coconut Oil
1 Cup
Salt & Pepper
 
Bunch of Chives
 
Bunch of Cilantro
 
Cabbage
1/4 Head
Almond Flour
2/3 Cup
All-Purpose Flour
1/3 Cup
Tortillas
 
Mango Salso
(below)
Chile Mayo
(below)

Directions

  1. Chop the chives and cilantro. Shred the cabbage.
  2. Cut the tilapia into strips.
  3. Season with salt and pepper, dust with flour mix.
  4. Heat up oil in the pot and start frying pieces of tilapia.
  5. Toast tortilla over an open flame.
  6. To assemble: dust on herbs and cabbage, scoop some mango salsa, and break up a piece of fish. Top with chile mayo, wrap the tortilla and enjoy.

Mango Salsa

≈ Four Servings

Ingredients

Mango
1
Red Onion
1/3
Corn on the Cob
1
Small Bunch of Cilantro
 
Chili Powder
1tsp
Olive Oil
3tbsp
Salt & Pepper
 
Lime
 

Directions

  1. Cut kernels off the cob.
  2. Heat up the pan, add oil enough to cover the bottom and then add corn.
  3. Sauté covered for 6-7 minutes, stirring occasionally.
  4. Dice the mango, onion, and chop the cilantro.
  5. ix all together in a bow.
  6. Season with chili, salt, pepper and lime juice.
  7. Enjoy!

Chile Mayo

≈ Four Servings

Ingredients

Mayo
1/2 Cup
Sour Cream
1/2 Cup
Chipotles in Adobo
2
Lemon
1/4
Salt & Pepper
 

Directions

  1. Finely chop the chipotles.
  2. Mix together the mayo, sour cream, chipotles in adobo.
  3. Season with salt, pepper and lemon juice.
  4. Refrigerate till ready to use.
 
 
 

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