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2BW #10 ~ Fajitas

Burritos are a staple, for sure - but sometimes I just want something a little... more fun? Hard to say. But Fajitas - they do the trick for south-of-the-border camp cuisine. Just don't forget the lime and the cilantro, and you are better-than-good!

Pictured: Chicken Fajitas ready to get in my mouth.

You can slice before-hand and bring in ziplock bags, or get all zen in the camp kitchen and slice there. I like to make up rice and beans from a boxed/bagged mix over the second burner while I'm working on the main dish.

Fajitas in the Forest


  • ~ 2 boneless skinless chicken breasts (or other protein of your choice - steak strips would work well, sliced boneless thick-cut pork chops, even shrimp)

  • 2 cloves garlic, crushed (I use jarred, or frozen Trader Joe's garlic, thawed in a ziplock in ice chest)

  • 1 C sliced white or criminology mushrooms

  • 1 sliced yellow onion

  • 1 red, green, orange, or yellow pepper, seeded and stemmed and sliced into thick ribbons

  • Dash of avocado or olive oil from your camp pantry

For garnishing and holding:

  • 3-4 fajita-sided flour tortillas

  • Toppings - Optional but I really like:

    • 1/2 avocado, sliced (save the other for salad, or breakfast scramble or avocado toast, or use the whole one and just really get into it with the avocado!)

    • Cilantro, stemmed so you just have leaves

    • Grape or roma tomatoes, chopped

    • A little cheddar or jack cheese, shredded (I always have along for breakfasts)

    • Lime wedges to squeeze over the finished product (save rest of them for in your camp drinking water with ice, so refreshing!)

    • Sour cream (I know, really not traditional, but man I love sour cream!)


  • Chop your ingredients if you didn't bring chopped

  • Chop any of the optional toppings you might need/want

  • Start your rice & beans going with water and a little oil or butter in the pot on your second burner

  • Place oil and garlic in your frying pan and heat on low until garlic is fragrant.

  • Slice your protein into bit sized strip pieces against the grain, and sauté a few minutes

  • Add peppers, onion, and mushrooms, and stir-fry over high heat ('gotta watch this, camp stoves are VERY hot!) until onion is translucent, mushrooms are golden, and peppers are still semi-crisp but cooked through. remove from heat.

  • Scoop some of this goodness into a tortilla, top with the optional toppings of your choice and give it a squeeze of lime if you've got it.

  • Add a scoop of rice and beans, and sit back and watch the sunset from your fireside. Take the roll of paper towels with you - this dinner is a dripper!

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