See my Easy Mexican Slaw for a fresh topping or side inspired by a recent road trip!
We were recently traveling on a short road trip and had to stop for a quick bite to eat.
We spotted a taco truck- just a small mom and pop business. It smelled heavenly, so of course that sounded much better than stopping at a popular chain restaurant.
What we were most intrigued with was the cold Mexican slaw they served along with our order of street tacos!
We got to talking about re-creating this at home, since we wouldn’t be back to the said taco truck again! (And this slaw was just too amazing to have only once in my life)! LOL.
You can start with shredded cabbage or one of those pre-mixed slaw bags like you see in the produce section at the store.
I actually did use the slaw mix on this recipe but honestly just use what you have on hand in the fridge. If you have a bag of cabbage, awesome! If you have a cole slaw bag in the fridge that will otherwise go to waste, use that.
You might get the idea- I don’t like wasting produce!
Next, you will need to add fresh cilantro to make this slaw. This is a key ingredient, so don’t skip on this one.
Then, just add your lime juice and other ingredients. I cover it well with plastic wrap and let the flavors mix in the fridge.
You can print your recipe below, or just pin the recipe to look at on your phone later- either way, this one will probably be a regular addition to your recipes!
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Our Favorite Kitchen Gadgets:
- Lemon Lime Squeezer
- Collapsible Colander
- Collapsible Measuring Cups
- Dexas Bamboo Cutting Board with Prep Bowls
- Silicone Baking Cups
- About 2 cups fresh blueberries, cleaned and patted dry
- 1 1/4 cups granulated sugar
- 1 stick unsalted butter
- 1 cup milk, either 2% or whole
- 1 cup self rising flour
- zest from 1 medium lemon
- 1 tsp cinnamon (optional)
1. Set up your campfire in a safe area or preheat grill. Coals should be red hot prior to cooking.
2. Set your cast iron skillet on a roasting rack over the campfire, or on the grill to preheat.
3. Add butter and melt, ensuring the bottom of the pan is fully coated.
4. Add blueberries and coat with about 1/2 cup of the sugar.
5. Zest lemon over blueberries and stir gently in skillet. Blueberries and sugar should be incorporated prior to adding your crust over the top.
6. In a small bowl, mix self rising flour, the remaining sugar, and milk. Add cinnamon if you want a little extra zing. (optional),
7. Blend your batter ingredients gently and pour over your hot blueberry mix. Do not stir!
8. Set the lid over the top of the skillet and with tongs, safely move a good amount of hot coals to the top of the lid. Ensure coals are evenly spaced around the top, to achieve heating on all sides of the skillet.
9. Maintain the campfire at a medium to hot (even) heat and cook for 1 hour. Rotate coals as needed to maintain heat above the skillet.
10. Check for done-ness of the crust in about 45 minutes. If it is still a bit doughy or soft, return the skillet lid with new coals on top for an additional 15 minutes.
11. Remove from heat after cooking is completed.
Serve hot or warm with whipped cream or vanilla ice cream!
Amount Per Serving Calories 424Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 44mgSodium 273mgCarbohydrates 68gFiber 2gSugar 47gProtein 4g
Check out some of our other posts:
Check out these 25 Easy Camping Meals for Your Next RV Trip. Cooking in small spaces on the go can be delicious.
Heading to the great outdoors soon? Check out my 50 Camping Hacks You Wish You Knew!