Ground Venison Tacos

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 Tbsp olive oil (extra virgin)

½ cup onion (white or yellow onion, diced)

1 tsp garlic (minced)

1 lb ground venison

1 ½ Tbsp chili powder

½ Tbsp cumin

½ Tbsp paprika

½ tsp each, salt & pepper (to taste)

¼ tsp garlic powder

¼ tsp onion powder

1 large roma tomato (diced)

¼ cup cilantro (fresh, chopped)

3 Tbsp lime juice

¼ cup water

4-8 tortillas (use your preferred hard or soft taco shells)

Directions

Heat a large skillet or non-stick frying pan to medium-high heat with the olive oil. Once the oil begins to shimmer and is just close to smoking, add the diced onion and saute for 4-5 minutes or until the onion is translucent, tender, and fragrant.

Add the minced garlic and saute for an additional 30 seconds to a minute before adding the ground venison. Loosely break up the venison and stir it into the sauteed onion and garlic then allow the venison to sear for 2-3 minutes. Flip and break up the venison as it browns.

Once the ground venison is browned, add the seasoning including chili powder, cumin, paprika, salt, pepper, garlic powder, and onion powder. Next, add the chopped cilantro, diced roma tomatoes, lime juice, and water. Stir until combined.

Bring the ground venison taco meat to a boil, reduce heat to low, and simmer for 5 minutes or until the taco meat reaches your desired consistency. Remove from heat and serve in your favorite taco shells or tortillas and top with desired condiments.

Nutrition

• Calories: 329 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Cholesterol: 91 mg
• Sodium: 636 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 28 g