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Campfire Fajitas

Campfire fajitas made in a sizzling cast iron skillet, with browned meat and tender, slightly charred peppers and onions. Serve with warm flour tortillas and classic Tex-Mex toppings like salsa, cheese, sour cream, guacamole, and cilantro.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Campfire fajitas
  • 2 lb chicken breast or steak Slice thin so it cooks in 8-10 minutes over the fire.
  • 3 bell peppers (various colors) Slice into strips.
  • 2 onions Slice into strips.
  • 3 tbsp fajita seasoning Use enough to evenly coat meat.
  • 3 tbsp oil For searing and sautéing over the campfire.
  • 12 flour tortillas Warm over the fire just before serving.
  • 0.25 sour cream Serve on top to cool and balance spice.
  • 0.25 guacamole Spoon over fajita mixture.
  • 0.25 salsa Add for tang and moisture.
  • 0.25 cheese Sprinkle over hot fajitas so it melts slightly.
  • 0.25 cilantro Chop for fresh garnish.
  • 2 lime wedges Serve alongside for squeezing.

Equipment

  • 1 cast iron skillet

Method
 

Sear meat over the campfire
  1. Heat the oil in a large cast iron skillet over the campfire until shimmering and hot.
  2. Season the sliced chicken breast or steak with the fajita seasoning, then add it to the hot skillet.
  3. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through, then remove and set aside.
Sauté peppers and onions
  1. Add the sliced bell peppers and onions to the skillet and cook for 8-10 minutes until tender and slightly charred.
  2. Return the browned meat to the skillet and toss everything together until evenly combined.
Warm tortillas and serve
  1. Warm the flour tortillas over the fire until pliable and lightly heated, then serve fajita mixture with tortillas.
  2. Top with sour cream, guacamole, salsa, cheese, and cilantro, and serve with lime wedges on the side for squeezing.

Notes

Pro tip: slice the meat thin for faster searing and keep the skillet hot so the peppers char lightly. Store leftovers in the fridge up to 3 days in a covered container; reheat the fajita mixture in a skillet over medium heat until hot. Freezing is not recommended for best pepper texture, but you can freeze the cooked meat-and-veg mixture for up to 2 months and rewarm before serving. For a lighter option, use corn tortillas instead of flour and swap half the oil for an oil spray when sautéing.