Fireside Fajitas - Campfire cooking!

With Easter just around the corner, and many of us shooting off for a family escape, now is the best time to get thinking about what you are going to cook on the Easter long weekend. You will only need some foil and a cast iron skillet to make this Tex Mex favourite on the camp fire.


Ingredients4 servings

  • 2 teaspoons salt-free fiesta lime seasoning, such as Mrs. Dash brand
  • 1 teaspoon garlic powder
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 pound skinless, boneless chicken breast halves, cut into thin strips
  • 2 teaspoons canola oil
  • 2 cups green, yellow, and/or red capsicum
  • 1 large onion, thinly sliced
  • 8 (6 inch) 100% whole wheat flour tortilla
  • ½ cup  salsa
  • ¼ cup fresh coriander
  • ¼ cup plain fat-free Greek yogurt (optional)
  • ¼ cup refrigerated avocado dip (guacamole)
  • 1 lime, cut into 4 wedges



  1. Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
  2. In a plastic bag combine lime seasoning, garlic powder, salt, and black pepper. Add chicken strips, several at a time, shaking to coat  (do this before you leave home and keep in an esky until required)
  3. In a 12-inch cast iron skillet heat 1 tsp. of the oil over campfire. Add chicken; cook 3 to 4 minutes or until no longer pink, stirring frequently. Remove chicken.
  4. In skillet heat remaining 1 tsp. oil over campfire. Add capsicum and onion; cook 8 to 10 minutes or until tender and golden, stirring frequently. Stir in chicken; heat through. Meanwhile, wrap tortillas in foil. Heat foil packet over campfire 2-3 minutes or until tortillas are warm, turning once.
  5. Serve chicken mixture in tortillas with the remaining ingredients.



Recipe and image from Eating Well -

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