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Campfire Fajitas

Campfire fajitas with sizzling skillet chicken or steak, tender peppers, and onions, cooked right over the fire for bold Tex-Mex flavor. The meat gets browned and the veggies char lightly, then everything is tossed together and served in warm flour tortillas with classic toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Fajita components
  • 2 lb chicken breast or steak Slice thin so it cooks in the skillet quickly.
  • 3 bell peppers (various colors) Slice into strips for quick cooking and colorful fajitas.
  • 2 onions Slice into thin strips so they char and soften evenly.
  • 3 tbsp fajita seasoning Use a blend that includes chili powder and spices.
  • 3 tbsp oil Use an oil with a high smoke point for campfire cooking.
  • 12 flour tortillas Warm over the fire just before serving.
  • 1 sour cream Optional topping for cool, creamy contrast.
  • 1 guacamole Optional topping for richness.
  • 1 salsa Optional topping for tangy heat.
  • 1 cheese Optional topping for melty goodness.
  • 1 cilantro Optional topping for fresh herb flavor.
  • 1 lime wedges Squeeze over fajitas to brighten the skillet flavor.

Equipment

  • 1 cast iron skillet

Method
 

Heat the skillet
  1. Heat the oil in a large cast iron skillet over the campfire until shimmering.
  2. Spread the sliced meat in the hot skillet and sprinkle with fajita seasoning.
Cook the meat
  1. Cook the meat for 8-10 minutes, stirring occasionally, until browned and cooked through, then remove and set aside.
Cook the peppers and onions
  1. Add the peppers and onions to the skillet and cook for 8-10 minutes until tender and slightly charred.
Combine and serve
  1. Return the cooked meat to the skillet and toss together until evenly mixed.
  2. Warm the flour tortillas over the fire until hot and pliable, then serve fajita mixture with tortillas and desired toppings.

Notes

For best browning, slice the meat thin and avoid overcrowding the skillet—cook in two batches if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat. Freezing is not recommended for best pepper texture. Dietary swap: use grilled mushrooms and extra peppers instead of meat for a meatless Tex-Mex fajita skillet.