This is an open-face taco, but you can fold it if you like. These are my version of tacos, that is to say these are unlike any other taco, but still quite simple to make. As with any dish, and especially tacos, there are countless variations and I always encourage experimentation in the kitchen (or campsite). The dollop of salsa or chili sauce on top is for the namesake.
Pictured are my version with chili-lime marinated chicken (and fresh-made limeade), but I also do them with a white fish such as halibut, tilapia, sea bass, etc… You can use any fish you like. After that, it’s the combo of white cheeses and herbs that send it home…
- 6 inch corn or flour tortillas, blue corn tortillas if possible
- Chili-lime chicken breasts, figure 1 breast for two tacos (marinate 5 to 6 chicken breasts in 1 cup lime juice, ½ cup olive oil, and 2 Tbsp. chili powder for at least 2 hours)
- Or the white fish of your choice, same marinade
- Freshly chopped cilantro, about a cup
- Red onions, thinly sliced and halved
- Red cabbage, thinly sliced/chopped
- White cheese combo – any of the following: feta, goat, parmesan reggiano, smoked Gouda, white cheddar, pecorino Romano, etc… Most grocery stores have a decent selection now, so try something new! I use a combo of 2 or 3
- Pico de Gallo – Very simple. Minced tomato, onion, and cilantro, tossed with lime juice and salt. I add finely minced jalapeño and garlic to mine. I’m not listing amounts here because you can play with the proportions according to taste
- Avocado, thinly sliced
- Sour cream
- Red chili sauce (you can buy this if you like, but just puree fresh tomatoes, 3 to 4, with a heaping Tbsp. of chili powder and a little minced garlic. Add hot sauce if you like.
These can be done 1 or 2 at a time on the stove top or in the oven or grill in quantity. As always, I suggest prepping as much of the produce at home as possible and transporting to the camp site in plastic bags or bowls.
Grill and thinly slice your chicken or fish and set aside. Coat 1 side of your tortillas with olive oil and place oil-side down on the heat. Use medium heat, you don’t want them to cook too fast because you need time to add the toppings.
While on the heat, sprinkle on a liberal amount of cheese first thing. Then add your chicken/fish, red onion, red cabbage, and cilantro. Top with a sprinkling of the cheese. Let them grill or roast for about 3 to 4 minutes. It won’t take long, but it’ll depend on how hot your grill is. If you’re doing this in the oven, 350 degrees for about 5 minutes. Just make sure that the bottom of the tortillas is only slightly browned or just barely beginning to show grill marks. As soon as they do take them off. Add, in this order, avocado, Pico de Gallo, sour cream, and top with chili sauce. Garnish with lime wedges.
Serve with limeade – 2 cups fresh squeezed lime juice, 1 and ¼ cups sugar, and half a gallon of water.
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