In-Tents Taco Tuesday

In an age where margaritas are still delicious and getting back in community is possible, what is better than taco Tuesday?! Oh, we know. Tacos, Tuesdays, and Tents. That’s right ladies, gentleman, and everyone in between and beyond — we’re coming to ya with our first camping recipe! And in true RVbooking fashion, we also want to incorporate foods that are in season.

Written by

Bronwyn Laurence

Published on

November 8, 2021

In an age where margaritas are still delicious and getting back in community is possible, what is better than taco Tuesday?! Oh, we know. Tacos, Tuesdays, and Tents. That’s right ladies, gentleman, and everyone in between and beyond — we’re coming to ya with our first camping recipe! And in true RVbooking fashion, we also want to incorporate foods that are in season. Knowing what is in season not only ensures that the meal you choose will have the most banging taste possible, but it also connects you to the land. We live in a convenience climate now where you can get a kiwi in the dead of winter. While this is an incredible feat, there’s no hiding the fact that this has drastic implications for the health of our ecosystems across the globe. But changing even one meal a week to only incorporate local seasonal fruits and veggies can cut down on your CO2 footprint, help you connect to farmers around you, appreciate what you have more and give back to the earth all while understanding what she gives you. So why the heck not?! And if you need any more convincing, just give this recipe a try. The food always speaks for itself.

Now first off, I recommend preparing your sauce ahead of time, in the light of your own kitchen. This batch of cilantro lime sauce will save for up to 10 days in the fridge! If you’re anything like me, sauce is the lifeblood of all food. Here she is!
Combine all of these ingredients into a high speed blender until slightly chunky:

• 2 Tablespoons olive oil
• ½ avocado (peeled and pitted)
• ¼ cup water
• ½ cup chopped green onion
• ¾ cup cilantro leaves
• 2 cloves garlic (diced)
• Juice of 1 lime
• ½ cup sour cream or greek yogurt (can pick up coconut yogurt alternatives if wanting to go completely plant-based)
• Salt and pepper to taste of course; We’re not animals.

Put in a mason jar or backpacking Tupperware and do not forget it when you pack up for your adventure!!

Now we’re going to keep this simple, since it’s our first recipe and when camping we always want to just throw everything in one pan anyways! At the grocery store you’ll want to buy in season veggies such as bell peppers, corn, green beans, squash, zucchini, carrots, onion and tomatoes. In fact, just buy one of everything. Also pick up some tempeh for a vegetarian protein option that is, objectively, underrated.
Once at the campsite be sure to put your second cousin in charge of chopping them all up while you enjoy a beverage of choice. Once all chopped, you can just put everything except the tomatoes into a pan with some olive oil over low-medium heat and stir occasionally. Add whatever spices you prefer! Taco seasoning is a no-brainer, garlic and chili powder is a personal favorite, but you make the rules. When the veggies are softened, add the tomatoes and turn off the heat. Stir the tomatoes in and let the mixture sit while everyone gets situated to serve themselves.

While the veggies are cooking, warm up your tortillas on the grill face attached to most campfire rings. Flip every 30 seconds so as to not burn. Be polite and be the person that grabs the hot tortillas from the fire to put on everyone’s plate when they tell you how many they want. Once you get your tortillas head to the stove to load those puppies up with all of the goods! Feel free to add some shredded cheese to the top if that’s your jam. And for the love of all that is holy, do NOT forget the cilantro lime sauce!! Sit, crack a beer and a joke, maybe add some Cholula, and enjoy.

Bonus Points for roasting the corn over your fire:

Peel back some of the husk and soak the corn for a few minutes. This will make sure the corn steams instead of burns when placed on the fire. Once soaked, put the corn still in its husk on coals. You don’t want a flame under the corn, only embers. Let steam for 30 minutes or so, keeping an eye on them to make sure the husk doesn’t start to burn. Once steamed, remove from the husk and cut kernels off the cob. Put to the side of the picnic table where toppings are banished to. Add to the tacos when the right time comes.

**If you’re going to cook in the wild, you’ll have to clean in the wild. Be sure to pack out all waste including corn husks, pepper stems, etc. and dump all of the water you used to rinse out pots and pans into your fire ring. Extra credit if you drink said water. Yes, this is a thing.

We hope you enjoyed our first recipe blog, and can’t wait to hear how it all lands on your next trip to the outdoors! Holler at us!

Happy Camping!

Bronwyn xx

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