Fajitas
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This is an easy meal to cook up and wrap in a tortilla while camping. To make your camping easier, pre-make the marinade before leaving and perhaps start marinading the meat and veggies before leaving.
This meal goes great with Mexican Rice.
Fajitas
Category
Camping and Cast Iron Cooking
Persons
4
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 1-2 pounds of sliced steak or poultry (left over steak works great)
- 1 medium onion, sliced
- 2 large Bell peppers, sliced – two different colors is nice
- Marinade
- 1/3 cup soy sauce
- juice of 2 limes (1/3 cup, lemon juice is okay in a pinch)
- 3 Tablespoons oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves crushed garlic
Instructions
- Combine soy sauce, lime juice, chili powder, cumin, garlic and oil. If grilling the meat, save a couple of Tablespoons aside to toss with the vegetables.
- Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, round or other tough meat be sure to cut perpendicular to the grain
- Split the marinade and marinate the meat and veggies separately in bowls or ziploc bags; even a few minutes helps, up to 2 hours is great.
- If the meat is uncooked, brown the meat first. If the meat is already cooked, fry the veggies first.
- Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don’t get it hot enough (or crowd too much meat in), the meat will steam instead of browning.
- When the meat is browned, remove and add veggies along with the marinade. When the veggies begin to soften, return the meat to skillet to heat through.
- Serve on warmed tortillas with salsa, sour cream, cilantro, & shredded cheese.