Recipe: How to Make Fajitas From Scratch (Camping Edition!)

Fajitas are definitely one of my go-to camping recipes. They’re easily customizable to everyone’s tastes, from making them vegetarian to super spicy. Plus, they make excellent leftovers.

Depending on how many days into a camping trip you want to make them, all the prep could be done at home, and you can freeze your protein to help it keep longer (bonus—it keeps the cooler cold, too).

You’ll also want to pre-mix the seasoning before you head out (check out this homemade seasoning recipe). That way you don’t have to bring a whole bunch of spice jars with you.

I usually make extras, especially of the veggies, because you can heat them with some scrambled eggs the next day and make breakfast burritos.

Easy Fajitas Recipe for a Camping Trip

INGREDIENTS

• 2 boneless skinless chicken breasts (or your protein of choice)
• 1 medium sweet red pepper
• 1 medium green pepper
• ½ a medium-sized yellow onion
• 3-4 green onions
• 4 tablespoons of olive oil
• juice of half a lemon
• 8-inch tortillas (I prefer flour)

For the seasoning:

• 1.5 teaspoons salt
• 1.5 teaspoons dried oregano
• 1.5 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes

Optional toppings:

• sour cream
• cheddar cheese
•  salsa
• guacamole

INSTRUCTIONS

1. Cut the chicken into thin strips, and store in an airtight container. Freeze if desired.

NOTE: If your chicken (or chosen protein) is frozen, make sure it’s defrosted in the cooler by the time you’re ready to make fajitas.

2. Marinate the chicken by combining two tablespoons of oil, the juice of half the lemon and the prepared seasoning. Mix well. Cover and store in the coldest part of your cooler until you’re ready to cook.

3. Seed and cut the peppers into thin strips and slice the onion into thin half-moons. Thinly slice the green onions and keep them in a separate bowl.

4. If you’d like your tortillas warmed, heat them in a second (clean and dry) pan, and then cover with a clean tea towel to keep warm. It’s best to do this while the veggies are cooking so your fajitas will be nice and hot.

5. In a cast iron pan over medium heat, add the remaining two tablespoons of oil, and sauté the peppers and onions until tender-crisp. Transfer to a plate and keep warm.

6. Add the chicken mixture into the pan and cook over medium-high for 5-8 minutes or until no longer pink. Then, return the peppers and onions to the pan, mixing everything and heat through.

7. To serve, spoon the filling down the centre of each tortilla, sprinkle with the green onions, and add your favourite toppings.

Kick your feet up by the campfire and enjoy.

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