Taco recipes - Make it at home or out hiking

 Tasty, fast, easy: What makes tacos great at home also makes them great in camp.  

Spicy Chicken*  

Make this classic taco with trailfriendly 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 

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

WHEN 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 Beans

 This fresh-tasting recipe is a vegetarian treat. 

• 6 small corn or  fl our tortillas 
• 8 oz. rehydrated black  beans 
• 2 green onions, diced 
• 1 red bell pepper,  diced 
• 2 avocados (1 if large) 
• 4 oz. cheddar cheese,  grated 
• 6 sprigs cilantro Salsa to taste (dehydrated or to-go packets) 

WHEN AT HOME
Pack avocado in a hardsided container and other veggies together in a zip-top bag. Pack beans and tortillas separately. 

WHEN IN CAMP
Rehydrate and heat beans. Slice avocado. Warm tortillas and add beans and veggies to each. Top with cheese, cilantro sprig, and salsa.  

 Camp Carnitas

It’s not pulled pork, but it’s the next best thing you can make on the trail. 

• 6 small corn or  fl our tortillas 
• 1 Tbsp. vegetable oil 
• 1 small yellow onion,  diced 
• 1 jalapeño pepper,  diced 
• ½ packet taco seasoning 
• 3 oz. bacon bits 
• 8 oz. rehydrated black  beans 
• ¼ cup cabbage, diced 
• 4 oz. cheddar cheese,  grated 
• 6 sprigs cilantro, diced 

WHEN AT HOME
Pack oil in a leakproof container; store veggies together.

WHEN IN CAMP
Heat oil in a pot on medium heat. Add onion and pepper; sauté 3 to 5 minutes, until soft . Add seasoning, a quarter cup of water, and bacon bits. Stir and cook for 3 more minutes; set aside. Rehydrate and heat black beans. Fill tortillas with beans, bacon bit mixture, and cabbage, then top with cheese and cilantro.