Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small (6-inch) corn or flour tortillas
  • 2 cups shredded red cabbage
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. At home, combine the olive oil, lime juice, and all spices in a freezer bag. Add the chicken strips, seal tightly, and massage the marinade into the meat. Refrigerate for at least 2 hours (or overnight).
  2. At the campsite, establish two heat zones on the fire: a 'hot zone' directly over glowing red embers and a 'warm zone' to the side.
  3. Double-wrap the marinated chicken in heavy-duty aluminum foil to create a sealed pouch with a small air pocket for steam circulation.
  4. Place foil packets on the coals or grill grate. Cook for 6–8 minutes per side until internal temperature reaches 165°F (74°C).
  5. Remove chicken from foil to rest. Place tortillas directly onto the grill grate for 30 seconds per side until lightly toasted.
  6. Assemble tacos by filling tortillas with grilled chicken and topping with shredded red cabbage, avocado slices, cilantro, and lime wedges.