Description
This sizzling one-skillet meal brings big flavor and energy to your campsite. Marinated protein paired with colorful peppers and onions creates a satisfying dinner that cooks quickly over a fire or campstove. Serve with warmed tortillas and your favorite toppings for a customizable meal that’s super-satisfying after a day in the great outdoors — and you’ll have leftovers for the next day’s breakfast burritos.
Ingredients
Units
Scale
The marinade
- 2 Tbsps lime juice (from one lime)
- 2 Tbsps olive oil
- 2 garlic cloves, minced
- 1 1/2 tsps chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/8 cup cilantro, coarsely chopped
- Black pepper
- 1/2 tsp kosher salt
The fajitas and toppings
- 1 lb boneless skinless chicken thighs, chicken breast, or flank steak, sliced into chunks or strips
- 2 bell peppers (mix of colors), sliced
- 1/2 red onion, sliced
- 2 Tbsps olive oil, divided
- 4 large flour tortillas
- Precooked rice and beans (like canned black beans), prepared at home and warmed at the campsite
- Shredded cheese
- Salsa
- Hot sauce
- Sour cream
- Avocado or guacamole
- Lime wedges
- Fresh cilantro
Instructions
- At home, combine the marinade ingredients in a zip-top bag, add the meat, seal, and place in your cooler.
- At the campsite, heat a cast-iron skillet over the fire or on the camp stove until hot, add 1 tablespoon of olive oil.
- Remove the meat from the marinade, letting any excess marinade drip off. Place in the hot skillet, stirring occasionally until cooked through. Transfer the meat from the skillet to a plate.
- Add remaining 1 tablespoon of oil to the same skillet, cook peppers and onions until softened but still crisp, about 5 to 7 minutes, stirring occasionally. Season with salt.
- Return the meat to the skillet to warm through.
- Serve with warmed tortillas, rice, beans, and your favorite toppings.
Notes
- Sliced portobello mushrooms make for a great meaty meatless substitute. They can be marinated ahead of time, or just tossed with the marinade right before cooking.
- Reserve some of the fajita filling for next morning’s breakfast burritos.
- Get Justin’s camp cooking tips.