I have a t-shirt that reads ” I wonder if tacos think about me too…”. Here at camp, we do LOVE our tacos. And, as with hamburgers, part of the appeal is that you can literally make a taco out of nearly anything!
Here are just a couple idea for making your next camping trip a fun taco night that satisfies everyone in the group. A taco bar is an easy, and economical way to feed the gang and cater to everyone’s food preferences all while having a great meal.
For the vegetarian~
It really doesn’t get any better than these stunners. Combing sweetly roasted potatoes, hearty black beans, and poblano peppers served on grilled corn tortillas is a taco enthusiast’s dream. These from our friends at Fresh off the Grid are sure to please even the non-vegetarian.
CAMPFIRE TACOS WITH SWEET POTATO, BLACK BEANS & POBLANO PEPPERS
SWEET POTATOES & PEPPERS
1 tablespoon oil
1 medium sweet potato- peeled and cubed
1 poblano pepper- seeded and chopped
1 tablespoon cumin
salt to taste
1 tablespoon oil
½ small red onion- diced
2 cloves garlic minced
1 (15 oz) can black beans
1 teaspoon New Mexican
salt to taste
6 corn tortillas
½ red onion, avocado,
cilantro, hot sauce, etc.
1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add the sweet
potatoes and cook, stirring occasionally, 10 minutes. Add the peppers,
cumin, and a pinch of salt and continue to cook an additional 10
minutes, or until the potatoes and peppers are cooked through and
2. In the meantime, prepare the black beans. Heat 1 tablespoon oil in a
small pot. Add the onion and saute 3-4 minutes, until it begins to turn
translucent. Add the garlic and saute until fragrant, about 1 minute. Add
the beans, lime juice, New Mexican chili powder, and a pinch of salt.
Reduce heat to low and simmer about 15 minutes until the beans are
heated through and the potatoes & peppers are done.
3. To assemble, heat the tortillas on a stove burner or over your campfire.
Spoon a scoop of beans into the tortilla, add a scoop of the potatoes and
peppers, and top with whatever additional fixings you’d like!
Fish Tacos for Everyone~
Fish tacos seem to be on menus everywhere these days. With flavors and techniques all over the board it’s easy to think that a good fish taco is hard to make and dealing with messy batter for a traditional Baja taco may not seem worth the effort. Enter the grilled fish taco. Healthy, delicious, and simple to make~ you will never tire of this taco night option.
CAMPFIRE GRILLED FISH TACOS WITH SPICY CORN SALSA
FOR THE FISH
2 snapper fillets
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
FOR THE SPICY CORN SALSA
1-2 ears corn on the cob
1/2 small red onion
Crema (sour cream mixed with fresh lime juice)
1. Start your campfire or grill – you’ll be cooking this meal over medium-high
2. Prep the fish by squeezing half a lime over the fillets, a drizzle of olive
oil, and dusting both sides of the fish with the chili powder, cumin, and
salt. Set aside.
3. Once your fire is ready, place the corn and jalapeno on the grill. Grill
for about 10 minutes, turning occasionally, until tender. Remove and set
aside to cool slightly.
4. Place the fish in a wire grill basket. Place on the grill and cook for about
3 minutes, then flip and cook 2 minutes more. Remove and let the fish
rest for a minute or two.
5. While the fish is cooking, make the salsa. Cut the corn off the cob, peel
the blackened skin off the jalapeno and chop (remove stems & seeds for
a milder spice), finely chop the onion, and mince the cilantro. Place
everything in a bowl and squeeze in the juice from half a lime. Add salt
6. Build your tacos with the warmed tortillas, corn salsa, fish, and
avocado with a drizzle of crema.
Meat Options Abound~
For the meat lover, the options are endless. Grilled chicken, chorizo, al pastor or hamburger. All delicious. For a taste of Mexico, try out this take on authentic street tacos using carne asada from Oh Sweet Basil. As with all of the tacos here… go crazy with toppings and follow the example of the taco cart with a long list of add-ons from caramelized onions to chopped tomatoes to fresh cheese, but never forget that squeeze of fresh lime juice!
AUTHENTIC CARNE ASADA TACOS
- 1 1/2-2 lbs Flank Steak
- 1/3 Cup Apple Cider Vinegar
- 1/4 Cup Soy Sauce (we always use low sodium)
- 1/4 Cup Olive Oil
- 1 Teaspoon Cumin
- 1 1/2 Teaspoon Fresh Ground Black Pepper
- 2 Teaspoon Kosher Salt
- 1 Teaspoon Chili Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoons Fresh Oregano, chopped (we used gourmet garden tube herbs found in produce)
- 2 Teaspoons Lime Juice
- 5 Cloves of Garlic, minced
FOR THE TACOS
- Queso Fresco (found in the cheese section)
- Pico De Gallo
- Cilantro, Chopped
- 1 lime sliced in wedges
- Guacamole (we just used wholly guacamole from the store)
- Corn tortillas
- In a large Ziploc bag, combine all ingredients and squish the bag to blend everything together.
- Add the flank steak and place in the fridge to marinate for at least 30 minutes up to overnight.
- Heat a grill to medium-high heat. Add the steak and turn down to medium heat.
- Cook the meat for 6 min and flip for another 5-8 min. Flank steak does not have much fat so you really should serve this more like medium versus well done, otherwise, the meat will be chewy instead of juicy.
- Remove the meat from the grill to a cutting board and tent with foil for 6-10 min.
- Slice thin and serve on a platter to build your own tacos.
- Meanwhile, heat a griddle, grill or pan to medium heat and warm up (or cook) each side of the tortillas.
- Fill your taco with meat, pico de gallo, guacamole, cheese, cilantro and a squirt of lime juice.
Whichever option suits your fancy~ follow our lead and add taco night to your next camping trip. You will not be sorry!