INSPIRING OUTDOOR CONNECTIONS

CAMP VEGGIE TACOS, RECIPE (EAT + DRINK)

, 2017, April 10 /

#BECAUSECONSUMPTION

IMAGE CREDIT: KATE NEVÉ

CAMP VEGGIE TACOS

RECIPE //

IMAGE CREDIT: KATE NEVÉ

SHOPPING LIST:

• Tortillas (we used flour)
• Mini bell peppers
• Onions
• Asparagus
• Baby potatoes 
• Brussel Sprouts
• Avacado
• Lemon + Lime
• Salt, Pepper + Red Chili Flakes
• Coconut Oil

TOOLS/UTENSILS:

• Campstove + propane 
• Small skillet + small camp pot or second skillet
• Spatula 
• Foil
• Spoon (for stirring), knife (for slicing + spreading), plate + fork, optional (for eating)

 

PREP:

• Chop potatoes into super small squares + mix with diced onions (we used about 8 for 3 people and a small slice of onion)
• Chop Bell peppers, small slice of onion + asparagus (about 3 mini bell peppers + 6=8 asparagus)
• Thinly slice Brussels sprouts 
• Dice 1/4 of the avacado, slice the rest
• Cut lemon + lime in half 

COOK + SERVE:

• Put potatoes in a foil pouch with coconut oil. Add a splash of water. Close pouch tightly and put in camp pot + on the burner to roast.
• Warm coconut oil in skillet, saute chopped veggies (excluding brussels) until cooked to your liking.
• Mix brussels + diced avacado with a squeeze of lemon juice, salt, pepper + red chili flakes to make a raw Brussel slaw.
• Warm tortillas in skillet.
• Serve  “build your own” style. 
• Squeeze lime on top of tacos + serve. 

PRO TIPS:

• Divide up tasks makes cooking easier. One person chopped, one cooked + one cleaned post eats in our camp trio. 

 

xx,

Stranded on Land

 

Recipe by Eunique Deeann.

CHECK OUT OUR 24 HOURS TO RED ROCK GUIDE, DIRTBAG EDITION FOR MORE ON WHERE THESE RECIPES WERE PUT TO THE TEST.

 

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