Campfire fajitas are one of the easiest dinners to make when camping out, with a little preparation before you leave.
I usually chop up the vegetables (excluding the avocado) and cheese and put them in some ziploc bags, as well as pre-mix the marinade and put it into a covered bowl. That way all you have to do is marinade the meat when you get there then throw it on the fire.
Here’s What You’ll Need to Make Campfire Fajitas:
- 2 lb. skirt steak, trim any excess fat off the back (if you can’t find skirt steak, then flank steak will work)
- 1 large avocado
- 1 large beefsteak tomato
- 1 jalapeno
- 1 bunch fresh cilantro
- 1/2 lb sharp cheddar cheese, shredded, or block cheese sliced into strips
- Tortillas, the raw ones are best on a campfire if you can find them
- Campfire cooking grate
- Campfire. Burned down to coals. I like to bring a few mesquite or hickory logs with me when I cook over a campfire to add better smoke flavor. Just make sure you’re not using something like cedar in your fire, or your fajitas will taste like furniture (and never use Duraflame logs).
For the marinade
- 1/4 cup lime juice
- 1/2 cup water
- 4 cloves crushed garlic (if you buy the pre-minced garlic like I do, use a table spoon)
- 2 tbs olive oil
- 2 tbs soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Making Your Campfire Fajitas
To make your marinade, just mix all the ingredients together in a bowl. Simple as that. I like to marinade my fajita meat in gallon Ziploc bags so that its easier to fully coat the meat without having to make a ton of marinade.
Let the skirt steak marinade for at least two hours, but overnight is preferable. (Marinading is important, not only to add flavor, but to tenderize the meat)
Slice the tomato and avocado into small cubes and the jalapeno into thin slices (short-ways, not long-ways).
Pull off enough cilantro leaves so that you can get 6 – 10 on each taco.
Now, take your fajitas out of the marinade and toss on your pre-heated cooking grate over the hottest part of the fire.
Brown each side very well, then pull your grate back enough that the skirt steak is still cooking, but not burning. Even if you like your steaks so rare they scream when you bite em, fajitas should never be rare. You’ll just pull out a tooth. Medium to medium well should be just right. Remember, a lot of the moisture in your campfire fajitas is going to come from the tomato and avocado.
Once the meat is done, take it off and let it sit for about 5 minutes to rest. While its resting, toss your tortillas on your grate one or two at a time to cook. Be sure not to let them burn. I like to let them brown just a little more, but not so much that the tortilla gets crunchy, then take them off. If you have a tortilla warmer, they’re great for softening your tortillas and keeping them hot.
The key to slicing your fajita meat is to slice it thin across the grain, not with it. If you slice along the grain, they’ll be as tough as boot leather.
These aren’t the standard fajitas you’ll find at a restaurant due to no onions or bell peppers, but I promise everybody will be happy. They’ll taste a lot fresher and much less oily.
Just lay all the ingredients out and let everybody build their own campfire fajitas, buffet style.
And, if you have a little Cholula Hot Sauce, that tops it off perfectly.
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