Steak fajitas are a family favorite. They’re keto-friendly, healthy, and easy to make. This particular recipe is designed for outdoor cooking while camping.
A hot cooked meal while out in nature always tastes delicious, and foil wraps are a simple, low mess method.
This steak fajita recipe combines simple real food ingredients in an aluminum foil pouch that can be placed directly on the hot coals of a campfire. Kids love to see the transformation and dig into their own foil packs for a nourishing meal.
We rarely use aluminum foil at home in an effort to reduce excess absorption of this heavy metal into our bodies, but we make exceptions when camping for the convenience it brings to cooking.Print
- 1 lb skirt, flap, or hanger steak (preferably grass-fed), sliced thin
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- Juice from 1 lime
- Drizzle of avocado oil
- 1 avocado, sliced
- Low carb tortillas, optional
- Start a campfire, establishing hot coals.
- Toss all ingredients (except avocado and tortillas) in a large mixing bowl until well mixed and coated with oil.
- Cut 8 sheets of aluminum foil (about 16” x 12”). Double up the sheets for added protection and divide mixture evenly in the middle of the four rectangles.
- Wrap foil up and seal ingredients completely.
- Using tongs, gently place the foil packets into the fire pit on hot coals. Cook for about 15 minutes, turning packet halfway through.
- Carefully open a packet to check cooking progress. Pull the remaining packets from the fire or return until desired doneness.
- Top with sliced avocado and wrap in a low-carb tortilla, or enjoy right from the foil packet.