4WD Touring Australia – June 2018

100 | 4WDTouringAustralia

BUSH COOKING

DELICIOUS RECIPES

FROM OUR

DISCERNING READERS

H

ere at the 4WD Touring camp cookery desk, we live by

just a few principles. We believe in living well and eating

well. We believe in simple pleasures and treating yo’ self.

When you’re camped out under the stars, you should be at

the top of your game. While you’ve shirked the responsibilities

of home, take the time to whip up a feast that’ll knock the

socks off your amigos and have ‘em lining up for seconds.

This tasty take on Baja style sh tacos is light, zesty and

downright delicious. All you need are a couple of llets of

fresh white sh, a pack of stretchy soft tortillas and a handful

of ingredients you can scoop up from the Mexican aisle of

your local Kwik-E-Mart.

This is your chance to showcase your skills as an angler and

a culinary artiste. A cultured Bear Grylls. If you doubt your

skills on rod and reel, perhaps pick up a couple of llets of

snapper from the co-op and keep ‘em on ice, your guests will

never know the difference.

1. Add your diced sh llets to a frypan with a little hot oil and cover with Mexican
   seasoning mix. Stir thoroughly and fry for a couple of minutes adding a little lime
   juice until thoroughly cooked


2. Add shredded lettuce, tomato and red onion to each tortilla and top with a couple
   of spoons of seasoned sh chunks


3. Top with peri peri mayo to taste, plus a squeeze of fresh lime and sprinkle of fresh
   coriander


4. Serve with a bucket of ice-cold Coronas!

METHOD

INGREDIENTS

Taco ’bout an awesome camping feast!

SPICY MEXICAN

FISH TACOS

Two llets of white sh, skinned

and de-boned and cut into two

centimeter cubes

Pack of ten soft white tortillas

One packet Mexican seasoning mix

A couple of handfuls of shredded

lettuce

Two tomatoes roughly diced

One red onion nely sliced

Handful rough chopped coriander

Peri peri mayonnaise

Squeeze of lime juice

BRIAN DAVIS