Ingredients
Scale
- 1 lb ground venison
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8–10 small taco shells
- Fresh cilantro, chopped
- Sour cream or Greek yogurt (optional)
- Lime wedges for serving
Instructions
- Start by dicing the ground venison into smaller pieces for even cooking.
- In a large skillet, heat oil over medium heat, add diced onion and bell pepper, and sauté until soft. Incorporate the ground venison and cook until browned. Add spices and stir well.
- Gather taco toppings like fresh cilantro, creamy avocados, and zesty salsa for personalization.
- Warm taco shells, load with savory venison filling, top with chosen ingredients, and serve with lime juice for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
- Reheat the filling in a skillet for best taste; store taco shells separately to maintain crispiness.
- For variations, feel free to swap venison with ground beef, turkey, or chicken, adjusting seasonings as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg