Ground Venison Tacos
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?
Servings: 6
Calories: 376kcal
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.
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!