How to Make Trail Tacos

vegetable oil 1 small yellow onion, diced 1-2 serrano peppers, diced 1 7-oz. pouch chicken ½ packet taco seasoning 4 oz. Scoop chicken into tortillas; top with cheese, radish, and cilantro. 6 small corn or flour tortillas 8 oz. rehydrated black beans 2 green onions, diced 1 red bell pepper, diced 2 avocados (1 if large) 4 oz. Pack beans and tortillas separately. In camp: Rehydrate and heat beans. Warm tortillas and add beans and veggies to each. cheddar cheese, grated 6 sprigs cilantro, diced At home: Pack oil in a leakproof container; store veggies together. Add seasoning, a quarter cup of water, and bacon bits.
Tacos
Louisa Albanese

Spicy Chicken Tacos

Make this classic taco with trail-friendly ingredients.

6 small corn or flour tortillas

1 Tbsp. vegetable oil

1 small yellow onion, diced

1-2 serrano peppers, diced

1 7-oz. pouch chicken

½ packet taco seasoning

4 oz. cheddar cheese, grated

4 radishes, diced

6 sprigs cilantro, diced

At home: Store oil in a leakproof container. Pack veggies together (if dicing at home, pack only onion and peppers together).

In camp: Heat oil in pot on medium heat. Add onion and peppers; sauté until soft, about 3 to 5 minutes. Stir in seasoning, three tablespoons water, and chicken (not drained). Simmer until water is evaporated and meat is hot. Set aside while you warm tortillas in a pan. Scoop chicken into tortillas; top with cheese, radish, and cilantro.

Avocado and Bean Tacos

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