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Campfire Fajitas

Campfire fajitas made in a sizzling cast iron skillet with browned, thin-sliced meat and tender, slightly charred peppers and onions. Finish by warming flour tortillas over the fire and serving with classic Tex-Mex 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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken or steak
  • 2 lb chicken breast or steak Slice thin for fast, even browning.
Fajita vegetables
  • 3 bell peppers (various colors) Slice into thin strips for quick char.
  • 2 onions Slice into thin strips.
Seasoning and cooking
  • 3 tbsp fajita seasoning Use a ready-made blend or your own Tex-Mex mix.
  • 3 tbsp oil For browning and skillet heat.
Tortillas and toppings
  • 12 flour tortillas Warm over the fire just before serving.
  • 1 sour cream Add as a cool, creamy topping.
  • 1 guacamole Add a rich, green topping.
  • 1 salsa Choose your preferred heat level.
  • 1 cheese Sprinkle on hot fajitas for melting.
  • 1 cilantro Finish for freshness.
Serving
  • 1 lime wedges Squeeze over fajitas at the table.

Equipment

  • 1 cast iron skillet

Method
 

Campfire skillet prep
  1. Heat the oil in a large cast iron skillet over the campfire until it shimmers and coats the pan surface.
  2. Season the sliced chicken breast or steak with the fajita seasoning, then add it to the hot skillet and spread into an even layer.
  3. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through, then remove and set aside.
Cook peppers and onions
  1. Add the bell peppers and onions to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and slightly charred.
  2. Return the browned meat to the skillet and toss everything together until the mixture is evenly combined and hot.
Warm tortillas and serve
  1. Warm the flour tortillas over the fire until pliable and lightly toasted, then serve with the fajita mixture.
  2. Top with sour cream, guacamole, salsa, cheese, cilantro, and finish with lime wedges to squeeze over before eating.

Notes

Pro tip: slice the chicken or steak thin and keep the skillet hot so you get browning plus quick cooking in one pass. Store leftovers in the fridge up to 3 days in a covered container; freeze the cooked fajita filling up to 2 months (tortillas best fresh). For a dietary swap, use steak or a plant-based fajita-style filling in the same method for a different protein option.