Camp Fajitas
Ingredients
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- salt, to taste
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 lb. flank or skirt steak (or boneless chicken breasts) sliced into strips
- 1 onion, sliced
- 1 red bell pepper, chopped
- 1-2 jalapeno peppers, diced
- aluminum foil
- 1 bunch of cilantro, chopped
- 1 avocado, chopped
- shredded cheese
- sour cream
- 4 10-inch flour tortillas
Instructions
- What to prep at home: Make the marinade: Mix the lime juice, olive oil, salt, garlic, and cumin together in a sealable bag. Add the meat. Allow the meat to marinate for at least an hour in the fridge then transport to a cooler for travel. Slice the onion and red bell pepper into strips, chop the jalapeno pepper, and place in a separate container.
- When you’re ready to cook at the campsite: add the vegetables and meat to a large sheet of heavy-duty aluminum foil and wrap. Add 2-3 more layers of foil, wrapping well to avoid any of the moisture from spilling out.
- Place the foil packages on the camp stove. Cook on medium heat for approximately 10 minutes, then turn them over and cook for another 10 minutes on the opposite side. Be sure to use hand protection while turning or removing the foil packet, place on a plate and open to spoon out the meat and vegetables onto the tortillas. Add fresh cilantro and avocado, as well as sour cream and cheese if desired. Wrap and enjoy. Serves 4.Note: If you have a favorite cast iron pan you can bring, by all means, use it!