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Wellness / May 28, 2017

Recipe: Campfire Spiced Chicken Tacos

Written by: Alix Brossette

This simple campfire recipe produces simple, flavorful chicken tacos that are just like the ones you get from your favorite food truck.

We used the Tembo Tusk Skottle to make ours—it’s more backyard-friendly and easier to cook on than a fire. But if you want to roll old school, you can duplicate this recipe over the campfire by following the same directions below. Just remember to watch your ingredients carefully, as a campfire can be a bit unpredictable. 

I recommend marinating the chicken at home before your trip, and transporting all items in a cooler or shopping bag. 

Nutritional  info (per taco):

  • Calories: 206
  • Total fat: 5.5 grams
  • Total carbohydrates: 19 grams
  • Total protein: 19.5 grams

Ingredients (makes 12 tacos):

  • 2lbs. boneless, skinless chicken breast, cubed
  • 1 lemon, juice only
  • 2-3 limes, zest and juice
  • 2-3 pinches sea salt
  • 1 tbsp. smoked paprika
  • 1 tbsp. ground cumin
  • ¼ tsp. cayenne pepper (more or less depending upon how spicy you want it!)
  • 1 tbsp. ghee butter or olive oil
  • 8oz cherry tomatoes
  • 1, 14oz can low sodium black beans, drained
  • 1 avocado, peeled and diced  (optional)
  • ½ bunch cilantro, leaves only
  • ¼ – ½ cup goat cheese crumbles (optional)
  • 12 tortillas, wrapped together in foil (I suggest Siete Almond Flour, Cassava Flour, or Ezekiel Corn tortillas)

Directions:

  • Place the chicken cubes in a large Ziploc baggie with lemon juice, lime zest and juice, salt, paprika, cayenne, and cumin. Make sure the baggie is sealed well, then toss a bit to coat the chicken in the juices, etc. Place in the refrigerator for at least 1 hour, up to overnight.
  • Heat 1 tbsp. ghee butter or olive oil over medium-high heat in base of Skottle until warm/ghee butter is melted but not smoking.
  • Place chicken (minus the juices) onto the Skottle and cook through until 155-160F. Once cooked through, remove from the Skottle and set aside in a bowl or foil pan.
  • Then turn the heat down to medium and place the cherry tomatoes with a pinch of sea salt onto the Skottle base. Cook, stirring occasionally, until softened and slightly blistered.
  • Add black beans and toss with tomatoes. Let beans heat through for approx. 3-4 minutes. Then add chicken back to Skottle with the beans and tomatoes—toss well to combine.
  • Remove beans and tomatoes from the Skottle into the same bowl/foil pan that the chicken is in and toss to combine. Taste and season with additional salt if needed. Cover with foil to keep warm.
  • With the Skottle still on medium heat, place the tortillas onto the Skottle base and cover for 5-6 minutes until warmed through.
  • To serve: divide the chicken/black bean mixture evenly into each tortilla, garnish with avocado/goat cheese (if using) and cilantro. Wrap up and eat!

Do you have questions or comments about this recipe? Do you have a camp recipe of your own to contribute? Let us know with an email to [email protected]

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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