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These easy campfire fish tacos are made with seasoned fish, sliced avocado, sauerkraut, tomatoes, and a quick lime yogurt sauce!
Do you bring seafood when you go camping?
Seafood might not be the first thing you think of when planning camping meals, but it’s a fabulous option!
Fish (and other seafood options) cook quickly and (usually) require less cleanup than other meats.
Plus, if anyone in your group goes fishing, you might get fish delivered to your camp kitchen. That’s quite a bonus!
I often pack frozen seafood in our camping cooler, and as it thaws, I cook seafood meals outside. Our favorites include this campfire shrimp boil, campfire salmon couscous bake, campfire salmon pesto pasta and campfire fish lentil stew.
One of my favorite seafood meals (camping or not!) is a big batch of fish tacos.
These campfire fish tacos are quick and easy to prepare, and are perfect for camping!
What Kind of Fish Should I Use?
Firm-textured fish works best in this recipe. If possible, use a sturdy fish such as salmon, trout or rockfish.
The fish in the photos is rockfish.
If you’ve got flakier fish, you could still use it. Just be aware that, because campfire heat is a little tricky to regulate, your fish may fall apart when cooking. But that’s okay, because we’re making tacos and will flake it apart anyway.
Do I Need a Camping Cooler?
Yes. You’ll want to keep the fish cold until you’re ready to cook. Also, the yogurt sauce should be kept cold.
We use this Igloo BMX cooler.
How to Make Campfire Fish Tacos
Start by warming your tortillas. Wrap them in foil and set them near the fire over indirect heat.
Meanwhile, prepare the fish.
Drizzle a little oil over the fish and then sprinkle generously with Old Bay seasoning.
Place a large heavy pan on the campfire over indirect heat. I like this Lodge 12″ skillet.
Add oil and wait for the oil to get hot. When the oil begins to shimmer, add the fish to the pan and do not touch it again until it’s time to flip!
If your fillet is thin, wait about 3 minutes.
For thicker fillets, watch the sides of the fish as they cook. They’ll turn opaque from the bottom up. When the fillet is about half cooked, it’s time to try flipping.
Use a thin metal spatula to test the fish. If it releases easily, flip it. If it doesn’t, wait a few more seconds and try again.
Flip the fish. If it falls apart a little, that’s okay, because we’ll be flaking it apart anyway soon.
Cook about 2 more minutes, and then remove the pan from the heat.
Use a fork to flake the fish apart.
Assemble the tacos right away! I like to add diced avocado, halved tomatoes and red onion slices.
Finish the tacos with a dollop of the lime yogurt sauce and a squeeze of fresh lime juice.
Campfire Fish Tacos
Equipment
- Heat-resistant glove or a pot holder
- thin metal spatula
- plates and napkins for serving
Ingredients
Fish:
- 8 ounces fish, such as rockfish, salmon or trout (See recipe note “Types of fish”)
- 1 tablespoon avocado oil Or use another high-smoke-point oil
- 1 teaspoon Old Bay seasoning
- Pinch salt
Lime Yogurt Sauce:
- ½ cup plain yogurt (whole milk preferred)
- 1 lime, juiced + zested
Tacos:
- 4 flour tortillas
- 1 avocado, diced or sliced
- ¼ cup sauerkraut or finely chopped cabbage
- ¼ cup cherry tomatoes, halved
- ½ red onion, sliced (Or use 2 diced green onions)
Extra Toppings (optional):
- 1 lime, quartered
- salsa
- hot sauce
Instructions
- Wrap the tortillas in foil and place them on the campfire grate to warm up. Once the tortillas are warmed through, remove from the heat and keep them wrapped in foil until you're ready to serve.Mix together the yogurt sauce ingredients and set aside.Meanwhile, place fish on a work surface (such as a cutting board or foil). Drizzle the fish with remaining oil, and then season with salt and Old Bay.
- Place pan on a hot campfire grate over indirect heat. Add the oil.When the oil is hot, add the fish to the pan. (If the fish has skin, add it skin-side down.)
- Cook fish until it’s about halfway cooked. For thin fish, this will be about 3 minutes.For thicker fillets, watch the sides of the fillet as they turn opaque from the bottom up, and flip when the fish is about halfway cooked.Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.(You’ll be flaking the fish apart after cooking, so it’s fine if it falls apart a little while flipping.)
- After flipping, cook the fish about 2 more minutes, and then remove the pan from the heat.Flake the fish apart with a fork.
- Unwrap the tortillas from the foil.To assemble the tacos: divide the fish, avocado, sauerkraut, and tomatoes among the tortillas. Top each taco with a dollop of yogurt sauce and a few green onions. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.
Notes
- Slightly firm fish, such as salmon or rockfish, will be easier to cook on the campfire.
- More delicate, flaky fish (like tilapia or grouper) can still work, but could fall apart more easily when flipping.
- The yogurt lime sauce can be mixed together up to a week before serving. Keep it refrigerated or in a cooler until ready to use.
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