As we move into summer, sometimes it can be difficult to figure out light and summary ways to prepare venison. If you’re like Connor & I, venison in the winter means stews, pasta dishes, and roasts. However, as we transition into summer, it’s important to remember that venison is perfect for any season. My Venison Mini Tacos paired with a spicy mango salsa and avocado cream will be the star of your next backyard party!
Serves: 4 +/- – Cooktime: 30 minutes +/-
- 12 Ounces Ground Venison (or Ground Beef)
- 4 Teaspoons Chile Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Cumin
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Cayenne
- Couple Shakes Red Pepper Flakes
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Lime, Juiced
- 1 Tablespoon Butter
- 1/8 Cup of Water +/-
SPICY MANGO SALSA:
- 1 Cup Fresh Mango, Diced
- 1 Tomato, Diced
- 1/2 Jalapeño, Minced
- 1/4 Cup White Onion, Diced
- 1/4 Cup Fresh Cilantro, Minced
- 1/4 Cup Red Bell Pepper, Diced
- 2 Limes, Juiced
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Large Avocadoes
- 1/4 Cup Sour Cream
- 1/4 +/- Teaspoon Salt, to taste
- 1/4 +/- Teaspoon Pepper, to taste
- 1/4 +/- Teaspoon Garlic Powder, to taste
- 1 Lime, Juiced
- 1/4 Cup Fresh Cilantro, Minced (OPTIONAL)
- 12 +/- Small Corn Tortillas
- Shredded Cheese
- Lettuce (OPTIONAL)
- Taco Sauce (OPTIONAL)
- Lime Wedges (OPTIONAL)
- Cilantro (OPTIONAL)
1.) To prep, mince cilantro (for both avocado cream (if desired) and mango salsa) and jalapeño. Dice tomato, mango, onion, and red bell pepper. Combine all salsa ingredients into a bowl along with lime juice, salt, and pepper.
2.) Place a medium saucepan (I prefer cast-iron) on medium-high heat. Once heated, add ground venison (or ground beef) to pan. Sprinkle meat with a dash of salt, pepper, and garlic powder. Add lime juice and butter. Cook until meat is browned and cooked through, stirring occasionally, about 7-8 minutes. Turn heat down to medium-low when meat has finished cooking.
3.) Meanwhile, in a small bowl add taco seasonings (cumin, chili powder, etc.) and stir until incorporated. Sprinkle on meat. Add water to pan. If meat still seems to dry, add 1 tablespoon of water at a time until the taco meat is at your desired consistency. Remove from heat and scoop into a heat-safe container until ready to serve.
4.) To make Avocado Cream: add avocado to food processor along with lime, garlic powder, S&P, and cilantro (if desired). Blend on high for 15-30 seconds, or until avocado is smooth. Add sour cream and blend for an additional 15 seconds. Taste, add more S&P if desired. (NOTE: if you do not own a food processor, you can absolutely do this by hand. I just find that the food processor speeds up the process. If you plan to mix the avocado cream by hand, make sure to leave the avocado out for several hours so it comes to room temp. It will be much easier to mash when it’s not cold).
5.) Place a large fry-pan on medium heat and “toast” corn tortillas for 2-3 minutes each side. I like to slightly crisp them up this way as they taste like they’re fresh from the oven. Add meat to tortilla, sprinkle with cheese, mango salsa, and avocado cream. Add any other desired toppings and enjoy!