Why wait for the campsite to cook? Outdoor eats don't require an overnight trip. A little preparation can transform that squished tin-foil sammich into a delicious gourmet mid-hike picnic! Leave the food bars at home with this easy and tasty trail fajita recipe.
With a morning hike on the agenda, and no time for a leisurely campsite breakfast, we packed up our portable camp stove and the following ingredients:
- Sliced pepper & half of an onion
- Sliced cabbage
- Olive oil
- Spice Mix
- Salsa of choice
- Tequila & Triple Sec
- Hot sauce for the daring
- Salt & pepper
Before your hike, toss the spice mix together with pepper & onion in a bag/container. Pour in just enough tequila and triple sec to coat the veggies. Put the cabbage in separate bag/container.
Transporting oils on the trail can be a pain, which is why I developed this innovative solution. Behold, the ultimate recycled wet ingredient transporter: the empty Sriracha bottle! The nozzle dispenser and range of bottle sizes make this chili sauce container a perfect transporter for olive oil, hot sauce, or any other wet ingredient. Bonus: another reason to drown your meals in Sriracha (like you needed it).
Once you've hiked up an appetite, find a particularly scenic rock, clearing, overlook or brook and bust out the camp stove.
- Over medium heat sautee pepper & onion in a little bit of olive oil. Season to taste.
- Build your fajita, topping veggies with cabbage and salsa of your choice
- Enjoy lunch outside before heading home or on to your next adventure.
I tend to save outdoor eats for overnight trips, but these hassle-free fajitas prove that no trip is too short for a little backcountry gourmet.