Ground Venison Tacos with Avocado Lime Crema
The most flavorful ground venison tacos made with a homemade seasoning blend and fresh lime juice! Serve in warm tortillas with a simple avocado lime crema and your favorite toppings for an easy weeknight family dinner ready in just 20 minutes.
Servings: 4 servings
Calories: 449kcal
Equipment
Ingredients
Venison Tacos
- 1 tablespoon olive oil
- ½ yellow onion finely diced
- 1 pound ground venison
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ teaspoon smoked paprika or regular smoked
- ½ teaspoon oregano
- ½ teaspoon salt
- 1 lime juiced (about 2 tablespoons)
- 1 tablespoon apple cider vinegar
- ½ tablespoon honey
- ½ cup water
Avocado Lime Crema
- 2 small avocados
- ¼ cup sour cream or plain greek yogurt
- ¼ cup lime juice
- ¼ cup fresh cilantro
- 4-5 pickled jalapeno slices
- 2 garlic cloves minced
- ½ teaspoon salt
For serving
- Corn or flour tortillas
- Quick pickled red onion
- Shredded cheddar cheese
- Lettuce
- Cilantro
- Salsa
Instructions
Venison Tacos
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 2-3 minutes. Add the ground venison and cook until browned, about 5-7 minutes. Meanwhile, make the avocado lime crema.
- Once the meat is browned, add in the garlic, tomato paste, chili powder, cumin, paprika, oregano, salt, lime juice, apple cider vinegar, honey and water. Mix and scrape any browned bits off the bottom of the skillet. Continue cooking for another minute until everything comes together.
- Serve the ground venison in warmed tortillas with avocado lime crema and your favorite toppings.
Avocado Lime Crema
- Add all the ingredients to a food processor or blender and blend until smooth.
Notes
Ingredients Notes:
- Yellow onion. White or red onion would also work great.
- Smoked paprika. If you don't have smoked paprika, regular paprika will work.
- Apple cider vinegar. The acidity helps brighten up the flavors while simultaneously helping to tame that strong venison flavor, but you can leave this out if needed.
- Honey. I like the subtle touch of sweetness it adds to balance out the spices, but you can also omit the honey if desired or swap for agave nectar.
- Open flame on gas stove. Turn the burner on to medium-low heat or adjust the heat so that the flame is just smaller than your tortillas. Lay a tortilla over the open flame until it's lightly charred (keep a close on because it happens fast), then flip using tongs and char the other side.
- Skillet. Heat each tortilla in a skillet (no oil needed) until warm, about 20-30 seconds per side.
- Oven. Wrap a few tortillas in aluminum foil and place in an oven preheated to 350 degrees for 15-20 minutes.
- Microwave. Place a few tortillas between damp paper towels on a plate and microwave in 30 second increments until warm.
Nutrition
Serving: 1serving | Calories: 449kcal | Carbohydrates: 21g | Protein: 29g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 99mg | Sodium: 1030mg | Potassium: 1133mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1427IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 6mg
