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.
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