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2 Easy No-Cook Camping Meals

Swinging from ropes, hanging off gigantic Cypress Trees, jumping off cliffs into the refreshing Frio River, hiking up Old Baldy, and dancing the two-step under that huge oak tree at Garner State Park are the photos that fill our social media every summer and is what makes these hot summers a little more bearable. Like families across the nation, every summer we load up the Suburban and head to our favorite campsite.  This summer it was one mom and eight boys ranging from 12 years old to 17 years old, and to say they eat, is an understatement. Spending the majority of my time cooking over burning coals in the heat of summer is not ideal, so my go to no-cook camping meals came to the rescue this summer!


Just because we’re camping doesn’t mean we need to sacrifice on good, flavorful food. These recipes are simple, healthy, tasty, and provide the fuel needed for the many activities from swimming to hiking and everything we love about getting outdoors in nature. Diablo Shrimp No-Cook Tacos and Diablo Southwest Chicken Salad Wraps are my go to no-cook easy recipes to feed the active hungry camping family.
Diablo Shrimp no-cook Tacos
Grab some boiled pre-cooked shrimp at the store on your way up to your favorite national park, after setting up your campsite and a swim in the river, assemble the following in a bowl or ziplock:
3 tablespoons olive oil
Juice of 1 lime
2 teaspoons chili powder
½ teaspoons ground cumin
Salt and pepper to taste
2 pounds precooked shrimp
In another bowl or ziplock make a quick Diablo Cole Slaw:
½ jar Diablo Verde Creamy Cilantro Sauce
2 cups shredded purple cabbage
1 cup shredded carrots
3 radishes thinly sliced
1 cup fresh
canned (rinsed and drained) corn
½ jar Diablo Verde Creamy Cilantro Sauce
¼ cup balsamic vinegar
Salt and pepper
Serve shrimp onto tortillas, top with slaw, Diablo Verde and enjoy!


Diablo Southwest Chicken Salad Wrap
Another no-cook favorite! All you need is some chicken and some veggies.
Combine the following ingredients:
9 oz bag of lettuce
3 chopped chicken breasts
1 can of drained & rinsed black beans
1 can of drained and rinsed corn
½ cup of cherry tomatoes and lime juice
1 large sliced avocado
½ jar of Diablo Verde
Combine all the ingredients in a large bowl or ziplock & gently toss with Diablo Verde and avocado. Season with salt and pepper. 
Place Salad mixture into large tortillas, roll-up, and serve or wrap up with cling wrap and carry in your cooler backpack for a simple lunch on the go!


Camping is supposed to be about unplugging from our crazy fast pace life, enjoying family, and getting in touch with nature. The best advice I have received is to prep and plan. Plan your meals before you go and prep the foods prior to leaving your home kitchen. For example, cooked chicken breast, pre-cooked shrimp, and boiled eggs can all be kept in a cooler on your adventure and served for meals without the fuss of preparing a campfire, or in the absence of a Coleman Stove.  In the end, if all else fails, don’t be afraid of packing bread, PB&J as a back-up, and remember what vacation is supposed to be……..

Traci B. Johannson

CEO and Mom, 3SonsFoods, LLC


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