Some of my favorite hunting memories aren't about the hunt at all – they're about the meals shared around the campfire afterward. These foil pack tacos were developed during a backcountry elk hunt when we needed something more exciting than freeze-dried meals but simple enough to cook over an open fire. They've since become a staple of every hunting camp I run.

The Beauty of Foil Pack Cooking

What makes this recipe special is its simplicity and adaptability. Everything cooks together in a foil packet, allowing the flavors to meld while keeping the meat moist. Plus, there's something primitively satisfying about unwrapping a steaming packet of food cooked over open flames – it connects us to how our ancestors might have cooked their own harvests.

Ingredients

For Each Foil Pack (Serves 2):

  • 1/2 lb venison steak, cut into 1/2-inch strips
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 small zucchini, sliced
  • 1 tablespoon olive oil
  • 1 lime, halved

Seasoning Mix (Makes enough for 4 packs):

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt

For Serving:

  • 12-16 corn tortillas
  • 1 cup crumbled queso fresco
  • Fresh cilantro
  • Lime wedges
  • Avocados
  • Hot sauce

Instructions

Preparation at Home (If Camping)

  1. Mix all seasoning ingredients in a small jar or zip-top bag.
  2. Pre-cut heavy-duty foil into 12-inch squares, then double them up.
  3. Pack ingredients separately in cooler, keeping meat well-chilled.

Making the Foil Packs

  1. Lay out a double layer of heavy-duty foil (about 12x12 inches).
  2. In the center of each foil square, layer:
    • Sliced onions
    • Venison strips
    • Bell peppers
    • Zucchini
    • Minced garlic
  3. Drizzle with olive oil and sprinkle generously with seasoning mix.
  4. Place half a lime on top.
  5. Fold foil to create a secure packet:
    • Bring long sides up and fold together twice
    • Fold ends up twice
    • Leave some space for steam

Cooking Methods

Over Campfire:

  1. Build a medium-hot fire with good coal base
  2. Place packets on grill grate 4-6 inches above coals
  3. Cook for 12-15 minutes, flipping halfway through

On Camp Stove:

  1. Heat a large skillet or flat top on medium-high
  2. Cook packets for 8-10 minutes per side

On Home Grill:

  1. Preheat to medium-high (around 400°F)
  2. Cook for 10-12 minutes, flipping once

Serving

  1. Carefully open packets (watch for steam).
  2. Squeeze remaining lime half over contents.
  3. Serve with warmed tortillas and toppings.

Pro Tips for Camp Cooking

  • Double-wrap everything – better safe than sorry
  • Pack ingredients in order of use
  • Bring extra foil for warming tortillas
  • Pre-mix seasonings to save space and time
  • Keep a spray bottle of water handy for flare-ups

Essential Equipment

  • Heavy-duty foil
  • Tongs for handling packets
  • Heat-resistant gloves
  • Grill grate (for campfire cooking)
  • Sharp knife and cutting board
  • Tortilla warmer or clean towel

Make-Ahead Components

  • Mix seasonings
  • Pre-cut foil
  • Slice vegetables and store in zip-top bags
  • Portion meat and freeze if trip is several days out

Troubleshooting Common Issues

If Packets Leak:

  • Double-wrap from the start
  • Use heavy-duty foil
  • Avoid overfilling

If Food Sticks:

  • Oil the foil lightly before adding ingredients
  • Don't skimp on the olive oil
  • Turn packets carefully

If Meat Is Tough:

  • Cut against the grain
  • Don't overcook
  • Keep pieces uniform in size

Safety Considerations

  • Always use heat-resistant gloves
  • Open packets away from face (steam burns are no joke)
  • Keep a first aid kit handy
  • Have a way to extinguish fire
  • Pack out all foil and waste

Adapting to Different Seasons

Summer:

  • Add corn kernels
  • Include cherry tomatoes
  • Use summer squash

Fall:

  • Add mushrooms
  • Include sweet potato chunks (pre-cooked)
  • Use heartier herbs like sage

A Note on Conservation

When cooking in the backcountry, remember to:

  • Pack out what you pack in
  • Keep food smells away from camp
  • Store food properly to avoid attracting wildlife
  • Follow local fire regulations
  • Use established fire rings when possible

Remember, some of the best meals are the simplest ones shared in good company around a campfire. These foil pack tacos aren't just dinner – they're part of the whole outdoor experience.