Campfire Grilled Fish Tacos with Spicy Corn Salsa

An easy, flavor-packed campfire meal, these grilled fish tacos are the perfect way to savor the end of summer while RVing in the great outdoors.
Fresh ingredients, smoky fire-roasted flavor, and a lakeside view make this an unforgettable campsite dinner.

Ingredients:

For the Fish

▢ 2 snapper fillets, or other mild, white fish

▢ ½ lime

▢ 1 tablespoon olive oil

▢ ½ teaspoon salt

▢ 1 teaspoon chili powder

▢ ½ teaspoon cumin

For the Spicy Corn Salsa

▢ 1-2 ears corn on the cob

▢ 1 jalapeno

▢ ½ small red onion

▢ ½ lime

▢ handful cilantro

▢ salt

To Serve

▢ 6 tortillas, warmed over the fire

▢ Hot sauce, optional

▢ Kettle Chips

Directions:

• Start your campfire or grill – you’ll be cooking this meal over medium-high heat.
• Prep the fish by squeezing half a lime over the fillets, a drizzle of olive oil, and dusting both sides of the fish with the chili powder, cumin, and salt. Set aside.
• Once your fire is ready, place the corn and jalapeno on the grill. Grill for about 10 minutes, turning occasionally, until tender. Remove and set aside to cool slightly.
• Place the fish in a wire grill basket. Place on the grill and cook for about 3 minutes, then flip and cook 2 minutes more.
• Remove and let the fish rest for a minute or two.
• While the fish is cooking, make the salsa. Cut the corn off the cob, peel the blackened skin off the jalapeno and chop (remove stems & seeds for a milder spice), finely chop the onion, and mince the cilantro. Place everything in a bowl and squeeze in the juice from half a lime. Add salt to taste.

Build your tacos with the warmed tortillas, corn salsa, fish, and avocado. Serve with a side of Kettle chips and enjoy!

EQUIPMENT NEEDED

• Large plate (to marinate fish)
• Bowl (for the salsa)
• Wire grill basket Knife + cutting board Plates & utensils for serving