Heading out into the woods this weekend? Thinking you’d rather be taken by a pack of wolves than be forced to choke down one more ‘spider-dog’? You’re not alone. We’re here to help you add some flavour to your fireside, and what better way to do it than with a little Mexican fare? The best part is, campfire tacos are a no-plates-necessary dish, meaning less cleanup for you and more time to put those extra limes and leftover salt you “accidentally” overpacked to good use

Now, here at Live Out There we fancy ourselves as outdoorsy-type people, but if you’re not lucky enough to find yourself beside a campfire this weekend, this dish is also perfect for a good old fashioned backyard barbecue.


The Recipe

Ingredients (feeds 2-3 campers)


  • 1 tbsp chili powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp cumin
  • 1/4 tbsp chili flakes
  • Salt & pepper to taste
  • 1 lb stir-fry beef (substitute black beans for a veggie option)
  • 1/2 cup chipotle mayo (store-bought or make your own by blending mayo & chipotle peppers in adobo sauce)
  • 1 yellow onion, sliced lengthwise
  • 1 avocado, sliced
  • 4 cloves garlic, finely chopped
  • 1 lime
  • 2 Roma tomatoes, chopped
  • 1/4 cup cilantro, finely chopped (wrap in damp paper towels and pack in a Ziplock bag to hold freshness)
  • 6-8 small corn tortillas


  • 2-3 large ears of corn
  • 1 lime
  • 1 tbsp chili power
  • Salt & pepper to taste
  • 2 tbsp butter


  • 1 large Ziplock bag (to combine meat & seasoning)
  • 1 small Ziplock bag (for corn seasoning)
  • Small knife
  • Tinfoil
  • Tongs
  • Spoon
  • Newspaper (to cover workspace)
  • Grill



Night before:

1. Combine chili powder, garlic powder, cumin, chili flakes, 1/2 of the chopped garlic, salt & pepper in a large Ziplock bag with meat. Shake & massage seasoning into the meat and refrigerate until ready to pack. If you’re hiking in, freeze seasoned meat to ensure freshness.

2. Combine salt, pepper & chili powder for corn into a small ziplock bag.

At the campsite:

1. Slice avocado, chop tomatoes, slice onions and set aside.

2. Husk corn, coat with butter and set aside.

3. Remove pre-seasoned meat from Ziplock bag and wrap fully in tinfoil, creating a flat, sealed package. Place over fire. Cook for approximately 7-8 minutes on each side over open flame. Then, cut open top of package and continue cooking until desired level of doneness is reached.

4. Place onions on a large sheet of tinfoil. Season with the other 1/2 of the garlic, salt & pepper to taste. Wrap seasoned onions fully in tinfoil, leaving a small open space at the top to assess progress. Place on grill. Stir occasionally until desired level of doneness is reached.

5. Sprinkle pre-prepared seasoning mix onto buttered corn cobs and add lime juice to taste. Wrap each cob with tinfoil and place on grill. Turn periodically for approximately 12 minutes or until desired level of doneness is reached.

6. When ready, place tortillas on outside edge of grill, away from the open flame. Warm for approximately 2-3 minutes.

7. Place meat, onions, sliced avocado, diced tomato and chipotle mayo onto tortilla. Top with a sprinkle of cilantro and lime juice. Enjoy!


Discover more amazing campfire recipes here!

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