Campervan Cooking – Fish Tacos

Quick Fish Tacos with with Cabbage Salad and Lime Mayo

This is an edited excerpt from The Small Kitchen Cook by Ash Butler. Over a decade of living and travelling in campervans across Australia and the USA, she’s perfected the art of cooking delicious wholesome food in RVs, tiny homes and caravans without tonnes of fancy equipment or any electrical appliances.

When Jared and I cook for friends or family, these simple fish tacos are one of our favourite things to make. Bowls of various shapes and sizes cover the rug that we all sit on together outside on a summer evening. The bowls are filled with all the ultimate ingredients to make your own perfect taco; carefully fashioned to be precisely how you want it to be eaten, taco in one hand and ideally, a margarita in the other.

Serves: 2
Prep: 30 minutes
Cook: 15 minutes

Fish Taco Ingredients

Onion salsa
1 white onion, finely sliced
1 jalapeño, finely sliced
A handful of coriander leaves
2 pinches of flakey sea salt
Juice of one lime

The Fish
250 to 300g of a firm white fish, like rockling or flathead tails
2 to 3 tablespoons of plain flour
2 pinches of salt
1 teaspoon of paprika
1 teaspoon of ground turmeric
Oil for frying

Lime Mayo
4 tablespoons of whole egg mayonnaise
Juice of a 1/4 of a lime
A pinch of paprika
2 pinches of salt 

Cabbage Salad
2 cups of purple cabbage, finely sliced
3 spring onions, finely sliced
A handful of coriander leaves
2 to 3 pinches of flakey sea salt 
Juice of one lime

How to make Fish Tacos

Combine the white onion, jalapeño, coriander, two pinches of salt and the juice of one lime in a bowl and set aside.

Cut fish into roughly 6cm pieces. Toss in a bowl with flour, salt, paprika and turmeric.

Mix the mayonnaise with the juice of a quarter lime, a pinch
of salt and a few pinches of paprika.

Combine the cabbage, coriander and spring onions with the lime juice and salt in a bowl. Mix the salad well, so the lime juice and salt coat the salad evenly.

Fry the fish in a frypan with a splash of oil or butter for
two minutes on each side. The fish should be tender, but
not rubbery.

Warm the tortillas directly over the stove flame (use tongs) or in a frypan without any oil. This should only take about ten to 20 seconds for each tortilla. Keep them warm in a clean tea towel. 

Finally, layer each tortilla with mayonnaise, cabbage salad, fish and onion salad. Serve with a squeeze of lime (and a margarita).

Above images by T. Thimios

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