Lake Trout and Crayfish Tacos
“What’s that word that’s the exact opposite of scary?”
“Tacos?”
Tacos. Oh, Tacos…
Though not likely to make an appearance in Esquire or Cosmo’s top ten list of subjects deemed romantic or sexy, verily I beg thee to reconsider. Tacos are not tacos unless they are a union of many complex flavors, aromas and sensations. Tacos, without question, can invoke passionate feelings of comfort, longing, celebration and togetherness. They are delicious and visceral, engaging our senses of smell, taste and touch. They are best enjoyed with others. They often involve giggling and an inevitable level of sloppiness due to their inherent disregard for formality and decorum… Not unlike the act of love.
Tacos as a rule, cry out for common ground based on you and your taco partner’s shared preferences: Crunchy or softshell? Corn tortillas or flour? Meat or seafood? Veggies only? Why not? The ‘V’ crowd needs tacos, too, right? There’s always a poultry option, as well! (if you haven’t had a turkey mole taco you may as well have never kissed someone in the rain or had sex in a tent). Will you braise, grill, saute or fry your filling? Marinade or salsa — or both? Frijoles? Si, por favor! Stewed or refried? Queso or no queso? Crema on the side in a bowl or spooned on top? Straight up diced avocados or guacamole? Slaw? Hot sauce or fresh chilies? Buffet style or plated?
I think tacos, in all their options, are how we should make just about everything: informally with laughter and freedom, with nourishment and without judgement, with a desire to give others, and in turn ourselves, happiness.
You will prefer this and I will prefer that, but I’m willing to bet that we’ll find what we both need pretty quickly without either or us declaring the other wrong. The myriad combinations of all or a select few of the above make the taco world go ‘round, my friends. Everyone needs tacos like everyone needs love and affection.
The following preparation is a quick alternative to the traditional shore lunch as well as an easy sort of one pot campfire solution to that primal need for taco night at the campsite, hopefully with those you love the most.
Lake Trout and Crayfish Tacos
INGREDIENTS
- 1# lake trout or salmon (other freshwater fish will do) gutted, skinned, bones removed, diced
- Hot sauce of your choice
- ½# crayfish tails (fresh or frozen)
- Cooking oil or bacon grease (scant ½ cup)
- 2 cups shredded red cabbage
- 1 cup yellow onion, diced
- 1 clove garlic, chopped
- 1 lime, cut in eighths
- ½ cup salsa of your choice, preferably your own recipe from your home pantry
- Salt
- Cilantro leaves (if so desired)
- 1 package taco tortillas of your choice
Preparation
- Place fish in mixing bowl or plastic dish or, if you’re in the wilderness, a heavy duty, gallon-sized ziploc bag. Squeeze juice from two wedges of lime and about a teaspoon of hot sauce (more if you like it spicy). Season with salt, toss well until evenly distributed, cover and allow to marinate.
- Add about two tablespoons of cooking oil (or bacon fat) to skillet and place over heat source. Add onions and garlic. Bring skillet and contents to a temperature where the onions begin to sizzle and cook, but not crackle and fry — about the medium-low setting on your stovetop at home. Stir onions often. When they are translucent, add the crayfish tails, cabbage and salsa.
- Continue to simmer, stirring often, until the mix begins to thicken and the tails are heated through. Add the fish and the marinade. Continue to simmer, stirring often, until the pieces are just cooked and still tender. Pull away from heat and allow to sit for a few minutes. Season to taste with salt and add juice from more limes if desired.
- Toast tortillas, one at a time, over the coals and stack up to keep them warm and pliable.
- Top your tacos with cilantro, savor their flavor and your libations. Celebrate and acknowledge your companions and give thanks to Mother Nature… and don’t forget to rinse and pack out the ziploc, ya filthy animal.