Tacos and Guac

Another favorite that's on the heavy side but always a crowd-pleaser at happy hour. Tacos and Guac are the way to go if you have a little more time to cook and someone to help pack in the *slightly* excessive ingredients.  This is an awesome meal, but I would be remiss if I didn't give you a few warnings: Your partner *may* be cursing you every other step when they find out you stashed tomatoes, limes, tortillas, onion, and several large avocados in his bear can for the hike in. The rest of the group will probably think you are nuts. You also have to have time to do a bit more prep than your average backcountry meal. The quantities here are based on 2-3 people, but this works great for a happy hour item if you scale it appropriate. 

Ingredients

6 small or medium flour tortillas (the super soft ones don't get as brittle) 

1 Red Bell Pepper
1 medium sweet onion
1 foil-pack of chicken
2 large avocados 
1 tomato (or a couple small tomatos) 
1 lime 
a few serrano peppers (if spicy is your thing)
salt, pepper, cumin to taste
your favorite taco seasoning 
cheese, to taste
1 tbsp olive oil
optional: a few cloves of raw garlic. 

Cooking Supplies

1 small bowl (collapsible bowl works great) 

1 pan

stove
utensil to stir 
sharp knife

At Home

Bag the seasonings in small ziplock baggies. 
Optional: Pre cut the onion (if you're eating this meal within a day or so) 
Package the oil in leak-proof container 

At Camp

Julienne half the onion and the bell pepper while you heat the oil in the pan. Add the onion (and 1/2 diced garlic if using) and cook until translucent (5 min). Add the bell pepper, taco seasoning, and the foil pack of chicken. Cook until hot, stirring periodically (10 min).

While the taco filling heats, mash the avocado. Dice the onion and tomato, and mix with the avocado. Add remaining garlic & diced serrano peppers (if using). Mix in salt, pepper, cumin, and lime juice to taste.  

Set out the guacamole, cheese, taco seasoning, and tortillas and watch them get devoured.