How to Make Fajitas

Picture this: you’ve just finished a glorious day exploring the great outdoors. Hiking trails have been conquered, the campfire is lit, and laughter fills the evening air. But a rumble in your tummy reminds you – it’s dinner time! Fear not, fellow campers, because tonight we’re whipping up a feast that’s both easy and incredibly satisfying: Chicken Fajitas!

Gourmet Camping: Conquer Cravings with Sizzling Chicken Fajitas

We recently made my tried-and-true recipe for chicken fajitas while nestled amongst the redwoods at Fernwood Resort in Big Sur.

This recipe is a champion in our camping arsenal. Why? Because it’s the perfect example of “prep now, feast later.” The marinade can be easily whipped up at home, transforming plain chicken into a flavor fiesta. Simply toss everything in a Ziplock bag, marinate for at least an hour, and then chuck it in the cooler. When hunger strikes at your campsite, fajita magic happens in minutes!

Craving street tacos? Cube the chicken and pile it high on small, warm corn tortillas. Add a sprinkle of chopped onions and cilantro for a fresh, zesty bite.

Feeling like a big fat burrito? Stuff the chicken fajitas in lightly grilled flour tortillas with your favorite toppings – a dollop of cool sour cream, a sprinkle of melty cheddar cheese, and a dollop of fiery salsa.

You can also enjoy the fajitas on their own, savoring the citrus flavors the marinade has created. To complete the meal, whip up a pitcher of margaritas (because what’s better than fajitas and sunshine?) and gather around the campfire for a meal that’s as delicious as it is memorable.

Now, let’s get down to the delicious nitty-gritty. Here’s what you’ll need to create campsite fajita magic:

Easy Steak or Chicken Fajitas


  • 1 cup water
  • 1 teaspoon oregano
  • 1 teaspoon white pepper
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Pinch ground cloves
  • 4 crushed garlic cloves
  • 1/4 cup red wine vinegar
  • 1 orange and 1 lemon, juiced
  • Small bunch cilantro, chopped
  • 1/2 cup extra virgin olive oil

For the Fajitas:

  • 1 pound boneless, skinless chicken breasts or flap meat, marinaded for at least 1 hour
  • 4-6 corn tortillas
  • 1 green bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 white onion, sliced into thin strips

Let’s Make Some Magic!

  1. The Flavor Foundry: In a bowl, combine all the marinade ingredients except the olive oil. Slowly whisk in the oil, ensuring everything is beautifully emulsified. This creates a silky, flavorful bath for your chicken.
  2. Chicken Snooze Party: Place the chicken in a large Ziplock bag and pour the marinade over it. Seal the bag, ensuring the chicken is evenly coated. Marinate this flavor bomb in the refrigerator for at least an hour, or ideally, overnight. The longer the chicken hangs out in the marinade, the deeper the flavor gets.
  3. Campfire Prep: While your chicken marinates, preheat your grill to high heat. Wrap your corn tortillas in aluminum foil and place them on the upper shelf of the grill to warm. This ensures they’re soft and pliable when you’re ready to assemble your masterpiece.
  4. Searing for Perfection: Remove the chicken from the marinade and let it rest for a few minutes. Slice the chicken against the grain into thin strips.
  5. Veggie Fiesta: In a large skillet or Dutch oven over high heat, add a drizzle of vegetable oil. Toss in your sliced peppers and onions, letting them cook for about 2 minutes until they start to soften.
  6. The Grand Finale: Add the sliced chicken to the pan with the veggies. Pour in a couple of tablespoons of the reserved marinade, letting everything cook together for another minute or two. The aroma at this point will be pure camping bliss!
  7. Fajita Fiesta Time!: Remove the skillet from the heat and let it rest for a minute. Now comes the fun part – assembling your fajitas! Place a generous portion of the chicken and veggie mixture on each warmed tortilla. Top with your favorite fajita fixings – guacamole, salsa, sour cream, cheese, the possibilities are endless!
  8. Campfire Feasts and Happy Bellies: Gather around the crackling fire, margarita in hand, and devour your creation. Every bite is a burst of flavor that celebrates the beauty of both the outdoors and delicious food. This recipe is a testament to the fact that camping meals don’t have to be bland or boring. With a little planning and this amazing marinade, you can whip up a restaurant-worthy feast that will leave your fellow campers begging for seconds.

Bonus Tip: Leftover fajita filling makes for a fantastic breakfast scramble the next morning. Simply add some scrambled eggs and your favorite breakfast toppings for a protein-packed and flavorful way to start your day!

So next time you’re packing your bags for a camping adventure, don’t forget to toss in the ingredients for these Chicken Fajitas. They’re guaranteed to become a staple in your camping cuisine, creating memories that are just as delicious as the food itself. Now get out there, explore, and happy fajita feasting!

Enjoy this traditional SoCal meal with a cold Corona, Negro Modelo or Pacifico beer. I like to serve the fajitas topped with sour cream, homemade salsa, and guacamole for the ultimate indulgence.

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chicken fajitas

Sizzling Steak or Chicken Fajitas

Recipe by Jason Hill –
Every Southern California cook should learn how to make fajitas. After all, what tastes better than delicious slices of tender marinated steak or chicken, sautéed with bell peppers and onions, and stuffed in a warm corn tortilla?!
Enjoy this traditional SoCal meal with a cold Corona, Negro Modelo or Pacifico beer. I like to serve the fajitas topped with sour cream, homemade salsa, and guacamole for the ultimate indulgence.
No ratings yet
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 4



  • 1 cup water
  • 1 teaspoon oregano
  • 1 teaspoon white pepper
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Pinch ground cloves
  • 4 crushed cloves garlic
  • 1/4 cup red wine vinegar
  • 1 orange and 1 lemon juiced
  • Small bunch cilantro chopped
  • 1/2 cup extra virgin olive oil

For the Fajitas

  • 1 pound flap meat or chicken breasts marinaded for about 1 hour
  • 4-6 corn tortillas
  • 1 green bell pepper cut into long strips
  • 1 red bell pepper cut into long strips
  • 1 white onion cut into long strips


Make the Marinade

  • Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time.
  • Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan.

Make the Fajitas

  • Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side.
  • Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain.
  • Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices.
  • Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan.
  • Place a small mound of fajitas on each corn tortilla and top with fresh guacamole.
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Keyword California cuisine, chicken, fajitas, Mexican food, Mexican recipes, steak
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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