Season the cavity with seasoned salt or a mixture of lemon pepper, rosemary & oregano.
Rub a few drops of olive oil on skin and fry in a pan or in a foil pouch, or mount on a pointed stick over the fire (put the stick through the mouth and embed the point into the meat at the rear end of the cleaned cavity).
Cook until meat is opaque and flaky.
Warm or toast tortillas over the fire on a Y shaped stick or in pan over the fish.
Strip the meat & skin from the skeleton and place in tortilla. Add whatever you like to top the tacos. We suggest Chunky Mango Guacamole or maybe this Carrot Cayenne Slaw.
