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Ground Venison Tacos

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Did somebody say Taco Tuesday? Ground Venison Tacos make a great weeknight meal for the whole family, and they’re ready in under 30 minutes!

Three Venison Tacos on a white plate.

While we don’t exactly celebrate taco Tuesdays as it’s intended, we do love tacos and feel they should be enjoyed any night of the week. The corn and black bean salsa filling combined with perfectly seasoned venison taco meat and fried corn tortillas is the perfect southern meal.

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While we love anything venison, from using venison in my fajitas texanas to venison burgers and venison steaks, there is something about tacos that I could eat them every day and never get sick of them.

Why You’ll Love This Recipe

  • It’s crazy fast! This recipe is fully ready from fridge to table in under 30 minutes!
  • These ground venison tacos are so easy to customize. Just add whatever toppings or sauces you want, and you’ll have a whole new flavor every time.
  • Only two dishes need to be washed: your skillet and the bowl for mixing your pico de gallo.

Recipe Ingredients

Ingredients for Venison Tacos laid out on a table with text label overlays.
  • Pico de Gallo: Maybe not the most traditional pico, but the beans and corn bring a lot to our tacos.
  • Cheese: Shredding your own cheese fresh off a block is best, but pre-shredded is fine, too.
  • Ground Venison: Fresh is best if you know a hunter!
  • Taco Seasoning: It’s not pictured, but I love my homemade seasoning. Check out the quick recipe below, or feel free to use store-bought.

For taco seasoning, combine the following ingredients in a small airtight container. You’ll have plenty, as I refuse to mix just enough ingredients for one recipe. Once you make tacos – you’ll be making them again soon anyway!

  • 1 tablespoon chili powder 
  • 1 teaspoon cumin 
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper 
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red hot pepper flakes

Ground Venison Tacos Recipe

Ground venison browning in a cast iron skillet with taco seasoning.

Step 1: Brown venison in a large cast iron skillet with half the taco seasoning.

Diced onion, tomato, jalapeno, corn, and black beans in a bowl with some cilantro.

Step 2: In a large crock or mixing bowl, combine the black beans, corn, onions, tomatoes, jalapeno, cilantro, the juice from the lime, and the rest of the taco seasoning.

Corn tortillas heating up in a cast iron skillet.

Step 3: Remove the taco meat from the skillet (or use a new skillet) and heat butter over medium heat. Fry the tortillas for approximately 10 seconds per side.

Adding toppings to the tacos while they are sitting on a white plate.

Step 4: Assemble tacos with meat, the black bean and corn salsa, and top with lettuce and cheese.

I do love to drizzle these in date sauce!

This simple venison taco recipe is a meal that falls into our regular recipe rotation, which includes family favorites such as cast iron skillet burgers, fried pork chops, and round steak and gravy.

Are you looking for a side to stretch these tacos? Then, serve those tacos with this tex mex style enchilada dip or cheesy 7-layer taco skillet!

Venison Tacos on a white plate with a sauce drizzle on top.

Expert Tips

  • The butter matters. Because the tortillas are warmed in the butter, the flavor will be in the front and center of the dish. I love Kerrygold butter (not sponsored), but any high-quality grass-fed butter will bring the whole recipe together.
  • Freshly grated cheese is best. Grating your cheese fresh off a block makes a huge difference in flavor and texture. Pre-shredded has anti-caking agents to stop it from clumping up in the bag, which can give it an unintended grainy texture.
  • Sauce it up. This is great topped with the date sauce listed in the recipe, but also great with your favorite hot sauce, taco sauce, or anything else you’d normally want on a taco!

Frequently Asked Questions

What is the best meat for tacos?

I love ground venison for tacos; it’s lean meat that goes great with venison casseroles and has great flavor that compliments the rest of the taco. You can also make this with skirt steak as I do with my skirt steak fajitas, or you could use flank steak!

Are tacos gluten-free?

These tacos are made with naturally gluten-free tortillas as well as homemade taco seasoning.

How can I stretch these tacos further?

I always have parboiled rice on hand, ready to add to any dish, and I think it goes great with this recipe!

Can I use other meats in the tacos?

Yes, you can definitely use other meats if you prefer, or have them more readily available. These venison tacos make great beef or pork tacos, too! If you use ground beef, you may want to drain off any extra grease.

Three Venison Tacos with a sauce drizzle on top.

Related Recipes

Got some extra ground venison? Check out my list of 18 ground venison recipes and get some delicious ideas!

If you’re looking for more great southern-style recipes, try out some of these below!

If you tried this Venison Taco Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Venison Tacos on a white plate with a sauce drizzle on top.

Ground Venison Tacos

Laura Ascher
Fast, flavorful, and family-approved! These Ground Venison Tacos come together in under 30 minutes, making them an easy go-to for busy weeknights. Who's ready to dig in?
5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Mexican
Servings 6
Calories 376 kcal

Ingredients
  

  • 2 lbs ground venison
  • 1 tbsp taco seasoning divided
  • 1 tsp butter
  • Corn tortillas

Pico Toppings (optional)

  • 1 can black beans drained
  • 1 can corn drained
  • ½ red onion diced
  • ½ cup diced tomatoes
  • ½ jalapeno Deseeded and diced (optional)
  • ¼ cup cilantro chopped
  • 1 key lime
  • Shredded lettuce
  • Shredded cheese
  • Date sauce

Instructions
 

  • Brown venison in a large cast iron skillet with half the taco seasoning.
  • In a large crock or mixing bowl, combine the black beans, corn, onions, tomatoes, jalapeno, cilantro, the juice from the lime, and the rest of the taco seasoning.
  • Remove the taco meat from the skillet, or use a new skillet and heat over medium heat with the butter.
  • Fry the tortillas for approximately 10 seconds per side.
  • Assemble tacos with meat, pico and black bean, and corn salsa, and top with lettuce and cheese.
  • Drizzle with date sauce and serve immediately.

Video

Notes

  • This recipe has a video too, so be sure to check it out if you want to cook alongside me!
  • Because the tortillas are warmed in the butter, the flavor will be front and center to the dish. I love Kerrygold butter (not sponsored), but any high-quality grass-fed butter will bring the whole recipe together.
  • Grating your cheese fresh off a block makes a huge difference in flavor and texture. Pre-shredded has anti-caking agents to stop it from clumping up in the bag, which can give it an unintended grainy texture.
  • This is great topped with the date sauce listed in the recipe, but also great with your favorite hot sauce, taco sauce, or anything else you’d normally want on a taco!

Nutrition

Calories: 376kcalCarbohydrates: 27gProtein: 39gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 123mgSodium: 156mgPotassium: 865mgFiber: 6gSugar: 4gVitamin A: 329IUVitamin C: 11mgCalcium: 43mgIron: 6mg
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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