Mexican Fajitas

Nothing says camp cooking like sizzling fajitas over the fire. Traditionally a Tex-Mex favourite made with grilled skirt steak wrapped in a warm tortilla, fajitas have since grown to include chicken, beef, or even just fresh veg tossed straight from the camp cooler.

Out bush, you can skip the tortillas and serve up hearty fajita bowls instead — a perfect way to pack in extra veggies after a big day outdoors. Whether you like them sweet with caramelised onions or smoky with a kick of chilli, fajitas are a campfire crowd-pleaser every time.

Includes an exclusive digital recipe guide for camp cooking, created by Janene Morgan of Reads on The Road — an avid cook, passionate traveller, and author.

Campfire Spice Mix: Chipotle chilli, Spanish paprika, onion powder, garlic powder, cayenne pepper, cumin, and a pinch of salt.

Package size 50g