Car Camping Cast-Iron Baja Fish Tacos with Cabbage Slaw and Lime Crema
Rub cod strips with chili, cumin and paprika, then sear them in a hot oiled cast-iron skillet over a camp stove or grate for about 3 minutes per side, until they reach 145°F inside. Warm corn tortillas in the same pan, then pile on lime-dressed cabbage, chipotle-style crema and avocado. Start to finish takes about 30 minutes.
Fish tacos are a great first-night car camping dinner. The fish travels on ice, the slaw and crema take ten minutes, and the cooking is one skillet and a few minutes of heat. No batter and no deep fryer.
The spice rub gives the fish a good crust. Cold, crunchy slaw and cool crema balance it. Everyone builds their own, so picky eaters are covered too.
Car Camping Cast-Iron Baja Fish Tacos with Cabbage Slaw and Lime Crema
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high flame or hot coals under a grate
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- camp stove or grill grate over coals
- 2 mixing bowls
- cutting board and knife
- tongs
- instant-read thermometer
- clean kitchen towel
Steps
-
Keep fish cold
Leave the fish in the cooler until you are ready to cook. Cut it into strips on a clean plate or board, away from the food you will eat raw.
-
Dress the slaw
In a bowl, toss the cabbage, cilantro, the juice of 1 lime, and 1/2 tsp salt. Let it sit while you cook so it softens a little.
-
Stir the crema
Mix the sour cream, mayonnaise, the juice of 1 lime, hot sauce and 1/2 tsp smoked paprika in a small bowl. Taste and add more hot sauce if you like.
-
Season the fish
Mix the chili powder, cumin, 1 tsp smoked paprika, garlic powder, salt and pepper. Pat the fish dry and rub the spice mix all over it.
-
Heat the skillet
Set a 12-inch cast-iron skillet over medium-high heat or on a grate over hot coals. Add 2 tbsp oil and heat until it shimmers, about 3 minutes.
-
Sear the fish
Lay the strips in the pan in one layer, cooking in two batches if needed. Cook 3 minutes per side without moving them, until the fish flakes and reads 145°F in the thickest part. Move it to a clean plate.
-
Warm the tortillas
Wipe the pan, add the last 1 tbsp oil, and heat the tortillas 20 to 30 seconds per side. Stack them in a clean towel to stay warm.
-
Build and serve
Fill each tortilla with fish, slaw, a spoonful of crema and a slice of avocado. Squeeze a lime wedge over the top and eat right away.
Trail Notes
At home, shred the cabbage and mix the dry spice rub in a small jar. Pack the crema ingredients ready to stir. Camp prep drops to about ten minutes.
Pack the fish frozen or very cold on the bottom of the cooler and cook it the first night or two. Keep it at 40°F or below. Wash your hands, board and knife with soap after touching raw fish. Never put cooked fish back on the raw plate.
Use mahi-mahi, tilapia or large peeled shrimp in place of cod. Shrimp take about 2 minutes per side and are done when pink and opaque.
Pack out fish scraps and trimmings in a sealed bag. Don't toss them in the fire pit or woods, where they draw animals. Strain dishwater through a mesh strainer and scatter it well away from water sources.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCampfire Bell Pepper Ring Eggs with Black Beans
LunchGriddle Chicken Shawarma-Style Pitas with Garlic Yogurt Sauce
Snack or treatCampfire Pie Iron Pizza Pockets with Mozzarella and PepperoniMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
What fish is best for camping fish tacos?
Firm white fish like cod, mahi-mahi or halibut holds together in a hot skillet and flakes nicely. Thin fillets like tilapia work too, but turn them gently.
How do you know when fish is cooked at a campsite?
Fish is done at 145°F in the thickest part, when it turns opaque and flakes easily with a fork. Use an instant-read thermometer if you have one.
Can you keep raw fish in a cooler for camping?
Yes, if it stays at 40°F or below. Freeze it solid before the trip, pack it under other items on ice, and cook it within the first day or two.
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