One of my favorite things about tacos is the fresh greens mixed in with the warm and savory meat. Since I wasn’t about to backpack in a head of lettuce I thought tacos were best left for at home. As I was hiking and noticed some dandelions it dawned on me that wild edibles can be the perfect substitution for lettuce in my tacos. Dandelions are probably the easiest to identify and the most widespread. Because there are no dangerous lookalikes they are also a safe place for new foragers to start. Here in Texas they grow year round by even in more extreme climates they can be seen whenever there is a thaw. Other common and easily identifiable wild edibles that can be used are plantains, cleavers, pennywort, and even thistles stripped of their spines. Eattheweeds.com is an excellent site for learning about wild edibles and getting a start in foraging.
Prep time: 5 minutes at home to measure and pack
Cook time: 20 minutes
Total time: 25 minutes
- 1/2 cup dehydrated ground beef
- 1 tablespoon dried minced onion
- 1/4 tsp beef bouillon or 1/4 of a cube of beef bouillon
- 2 tbsp dehydrated cheese
- 1 tablespoon tomato powder
- 1 tablespoon chopped dried tomatoes
- 1 teaspoon dried cilantro
- 1 tsp garlic powder
- 1 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoons paprika (smoked if available)
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoons cornstarch (kept separate)
- 1 cup thinly sliced wild greens
- campfire tortillas
Add all ingredients to your lightweight containers of choice. At your campsite, mix the contents of the first container with enough water to just cover all the ingredients. Simmer over your heat source until everything is rehydrated, adding water if needed. When everything is rehydrated mix the cornstarch with a water until it is the consistency of milk. While stirring, slowly added it to the taco meat until it reaches your desired thickness. Spoon the taco meat into the freshly made tortillas and top with your wild greens.
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