Sally's Galley: Fish tacos
The 'Dude Food' trend is catching on and fish tacos are super cool this summerEveryone’s loving fish tacos right now. The “Dude Food” trend, think casual Mexican and American burgers, is having a foodie moment.
Sure. when it comes to food, it's fair to say that boaties think more about practicality than fashion. But the great news is that fish tacos, delicious and on-trend as they are, are perfect boat food.
Let me explain why….
FISH: Any fish makes great Fish Tacos, and a little bit of fish goes a long way. For those days when you may not catch much, you can make a little bit of fish into more than a meal for just one, with fish tacos. Didn’t catch enough fish? I know, never happens to me either!
SLAW: Coleslaw is the go-to salad on a boat. Its main ingredients, cabbage, carrot and onion will survive without refrigeration for a weekend. If you’ve got a cool dark storage spot, up to week.
Forget about green leafy salads during your boating breaks, their delicate leaves, packed for protection, take up too much space, then bruise and wilt too easily to bother. In future articles, we’ll talk more about how to eat fresh onboard. Meantime, think 'slaw.
TORTILLAS: Wraps, pita, flatbreads, call them what you want... the fact that they flat-pack means they’re a boatie's best mate. Think about bread, taking up all that room, getting bent out of shape and going stale at the same time. Then think about your favourite filling, wrapped up in a soft tortilla and eaten with one hand. Some brands are even packed for shelf-life – no refrigeration required.
- FISH TACOS
- Fish + Slaw + Tortillas = Fish Tacos
- > Make a spice mix with a combination of whatever you’ve got around: A teaspoon each of salt, white pepper, dried chilli flakes, onion flakes, dried thyme, dried oregano….
- >> Mix a good teaspoon of spice mix into some mayo with enough lemon juice to make a tasty runny dressing.
- >> Sprinkle the rest of the mix over fish fillets cut into strips.
- >> Shred and grate cabbage, carrot and onion. Mix dressing through it.
- >> Sprinkle fish with plain flour and pan fry in a little oil.
- >> Pile slaw, fish and sliced avocado onto tortillas.
- >>Top with bottled taco sauce, sliced jalepenos, coriander or whatever you like with your Mexican food.
- >> Wrap up and enjoy with a cold beer in your other hand!
Cheers!
Sally Jenyns
*The Sally's Galley column is written by Sally Jenyns, a well-travelled boater, successsful angler, on-board chef, champion crew, accomplished author, TV presenter and mother of two. You can follow Sally at Sally Jenyn's Facebook Page.
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