If you’re not above 10,000 feet and haven’t hiked at least 6 miles to get there then don’t even think about making these awesome tacos!
*Note: Not a lightweight meal

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— Trail Food Talk —

No, it wasn’t Taco Tuesday when we decided that we would pack up some ingredients to make some tacos on our backpacking trip over the weekend. It’s all about the food on the trail and the more we go, the better we are getting with our one-night trips at figuring out fun ways to make the food better. Check out my Trail Food: Grub Ideas for the Trail page for more items that I like to take on our backpacking/hiking trips.

The idea came around when we were having a Mountain House backpacking meal: Mountain House Chicken Fajita Bowl 6-Pack. Why not build our own fajita or taco? And so the Tacos at 10,000 feet came to life.

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— Recipe —

Serves 3
For the Tacos
4 small tortillas
1/2 tomato
1/2 cup olives
1/2 cup of green onions
2 cups of shredded cheese (ziplock)
2 canned chickens or packet chicken (Valley Fresh Premium White Chicken Cuts)
Extra Virgin Olive Oil (use a small container, be careful with this so it doesn’t get all over your bag)

For the Guacamole
2 big avocados
1/2 tomato
Salt/Pepper/Garlic (I use a GSI Outdoors Spice Missile to put salt, garlic, pepper and Hungarian paprika powder)
Guacamole Mix Packet

— Prepare at Home —

Easiest way to have the least dishes on the trail is to put everything in ziplock bag. You can even use it as the trash bag.
Dice: tomato, olives and green onion (this way you won’t have to do this on the trail)
Open: the canned chicken and place in a ziplock bag.
Place: the tomatoes olives and green onion in a ziplock bag and the shredded cheese in a separate ziplock bag.

— Prepare on the Trail —

Guacamole
1. Mix the 2 avocados and the Guacamole Mix Packet.
2. Add half of the diced tomatoes and mix with guacamole.
2. Add salt and pepper to taste.

For the Tacos
1. Heat oil in the pan (Sea to Summit X-Pan, 8″, Orange). Use a Jetboil Flash Cooking System – Jetcam or the MSR PocketRocket Ultralight Backpacking and Camping Stove Kit.
2. Once heated, add the chicken from the ziplock or pouch. Using a spoon or spork (Snow Peak Titanium Spork).
3. Once the chicken becomes a little browned, throw in a couple dabs of water, salt, pepper, garlic powder and paprika powder and mix.
4. Cook chicken until all the water has evaporated. Take pan with chicken off heat.
5. If you want to warm the tortillas up, keep your stove on low and place the tacos above the flames until they are ready to your liking.
6. Make your tacos the way you want them.

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