I would seriously rather be eating this tinfoil packet fajita recipe instead of writing about it.
It’s just a little bit torturous having to stare at these photos and type up this recipe from Starbucks rather than in the wilderness. It is just that delicious you guys!
Tinfoil packets are one of my absolute favorite ways to cook when camping in the great outdoors. It makes creating “one pot” family style meals super easy and the clean up afterwards a breeze. These fajitas are beyond yummy and quick to make while camping. Using a tin pie plate for this recipe provides a cooking surface that is just a bit more sturdy than a traditional tinfoil packet.
I could seriously eat this entire recipe straight from the dish making this a low carb and keto friendly camping meal.
Tips for camping meal preparation:
- Prepare meals in advance at home whenever possible. Leave most of the mess at home where running water is more accessible and clean up is easier. Trust me on this one!
- Create “one pot” family style meals for quick dinners that don’t require a lot of thought.
- Use tinfoil packets, foil pie pans or camp cookers (aff link). These tools help to make clean up a breeze!
- Pack ingredients in 1 gallon size ziploc bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy. These Cheesy Vegetable Campfire Dip, Loaded Campfire Potatoes and Tinfoil Packet Nacho Dip recipes are some of my favorites.
1 lb sirloin steak, cut into strips
Orange bell pepper, sliced
Yellow bell pepper, sliced
Green bell pepper, sliced
1 medium yellow onion, sliced
1 Tbsp olive oil
2 Tbsp taco seasoning
1 cup tex mex shredded cheese
5 tortillas (optional)
1/2 cup sour cream (optional)
1 cup salsa (optional)
2 green onion stalks, sliced (optional)
How to make this tinfoil packet fajita recipe:
- Cut steak, peppers and onion into strips.
2. Create a packet using tinfoil or foil pie plate. Place steak into packet, drizzle with oil and sprinkle with taco seasoning.
3. Layer steak with onions and pepper.
4. Mix together.
5. Top with cheese.
6. Wrap in the tinfoil packet and place over the fire or bar-b-cue for 30 minutes until cooked through.
7. Serve with tortillas, sour cream, salsa and green onions (optional).
Over the years I have experimented and tried out pretty much every camping tool known to woman. I love to cook and make delicious food while we are camping in the wilderness. Here are some of my favorite products to use while camping (affiliate links).
Camp cooking essentials:
- Menu planning for camping is something that I always do to stay organized. Grab this free Meal Planner Printable to get started on your next trip.
- A Pie Iron Camp Cooker makes cooking over the open fire super easy. Check out these 20+ Pie Iron Recipe Ideas for tons of camp cooker inspiration!
- Foil Pie Plates make tinfoil packet meals even easier with the sturdy base that they provide.
- These Grilling Bags that I recently found are amazing! Simply add all of your ingredients to the bag at home then throw it on the campfire or grill when camping in the great outdoors. Avoid the grill bags with plastic windows, they melt (yikes!).
We often eat these tinfoil packet fajitas straight out of the pan. That’s the beauty of tinfoil packet meals, very little clean up!
Tinfoil Packet Fajita Recipe
This tinfoil packet fajita recipe is perfect to make while camping in the great outdoors. Be sure to add it to your camping list!
- 1 lb sirloin steak, cut into strips
- Orange bell pepper, sliced
- Yellow bell pepper, sliced
- Green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 Tbsp olive oil
- 2 Tbsp taco seasoning
- 1 cup tex mex shredded cheese
- 5 tortillas (optional)
- 1/2 cup sour cream (optional)
- 1 cup salsa (optional)
- 2 green onion stalks, sliced (optional)
Cut steak, peppers and onion into strips.
Create a packet using tinfoil or foil pie plate.
Place steak into packet, drizzle with oil and sprinkle with taco seasoning.
Layer steak with onions and pepper, mix together.
Top with cheese.
Wrap in the tinfoil packet and place over the fire or bar-b-cue for 30 minutes until cooked through.
Serve with tortillas, sour cream, salsa and green onions (optional).
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