Campfire Tacos
You may be on an adventure miles away from civilization but that doesn’t mean dinner can’t be a gourmet meal. The trick is in the prep, according to Chef John of Osprey Tacos, who grew up in Central C...
Easy
20 MIN
Top with charred garlic chives and sweet corn black bean salsa for a flavorful campside dinner.
Ingredients
SERVINGS: 4 Serving(s)
- 2 ears sweet corn (keep husks on)
- 1 medium red onion, diced
- 3 jalapenos, seeds removed, diced
- 3/4 cup canned black beans (rinsed)
- 1/2 bunch cilantro, rough chopped
- 1 teaspoon salt
- Juice of 3 limes
- 2 chicken breasts
- 1 bunch garlic chives or chives
- 8 corn or flour tortillas
Instructions
For Salsa: Roast corn in husk directly on campfire coals, rotating approximately 4 times every 2 minutes. Shuck ears and saw kernels off into bowl. Add diced red onion and jalapenos. Mix in rinsed black beans, rough-chopped cilantro, salt and lime juice.
For Chicken: Season chicken breasts with salt. Place on grill on top of fire and cook for approximately 5 minutes on each side until internal temperature reaches 165º. While resting, place garlic chives over high flame, charring the exterior. Rough chop once cooled. Warm tortillas over open flame. Assemble tacos with chopped chicken, salsa and charred garlic chives on top.
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