Venison Tacos are a favorite around here. I think my boys would eat tacos every single day of their lives for breakfast, lunch, dinner and for a snack if I’d fix it for them. This is one meal I don’t feel guilty about them glutting on. It’s only 218 calories and has several essential vitamins.
I know, I know–tacos are such a simple recipe and it’s nothing new and exciting. You’re maybe wondering why I have it on my website. Well, it’s because tacos are simple. Haven’t you read my tagline, “Keeping It Simple.” That’s what Deer Recipes is all about and you can’t get any simpler than tacos.
I want to inspire my readers to think outside the box. I want you to use venison in every recipe you possibly can and that includes tacos. You can use ground venison burger in any recipe that calls for ground beef, so the possibilities are endless.
Ingredients
- 1 lb of venison, ground
- 8 flour tortillas, medium
- 2 oz. shredded fiesta cheese
- 2 tsp chili powder
- 1-1/4 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp dried minced garlic or garlic powder
- 2 tsp of dried minced onion or onion powder
- 1/4 tsp oregano, dried
- 1/2 tsp salt (optional)
- 1/4 cup of water
- 2 Roma tomatoes, diced, optional
- 2 cups shredded lettuce, optional
Instructions
- First, fry the ground venison burger on medium-high heat, breaking it up as it fries, until it's done. This should take about 10 minutes.
- Remove any excess grease and then add your spices and then add the water.
- Mix well and heat for two minutes. Then turn the heat to low and let it sit on the burner while you are assembling the tacos.
- Preheat your oven to 350ºF.
- Place a tortilla on a large cookie sheet, and put about 2 Tbsp. of shredded cheese on half of the tortilla.
- Then add about 3 Tbsp. of venison taco meat and sprinkle the meat with another 2 Tbsp. of shredded cheese.
- Fold the other half of the tortilla over and continue doing this until you are finished.
- Place the tacos in the oven and for about 5 minutes--just long enough to melt the cheese and very lightly toast the tortillas.
- Remove from the oven and open the tacos and add tomatoes, and lettuce.
If you don’t want to make your own taco seasoning that’s okay. You can always use your favorite brand of taco seasoning from the store. I personally like to make it myself because it seems to have a better flavor.
Sometimes when I get a wild hair, I like to add a dash of red pepper flakes. Some people can’t handle it (I won’t mention any names) so instead of adding it to the whole batch I just add it to my taco.
This goes great with baked potato wedges or fries, a side salad or like I do–without sides.
The good, the bad and the delicious…
- Venison Tacos are low in cholesterol and sugar.
- They are also high in saturated fat and might be a little too high in sodium for some of you that are on a low-sodium diet.
Venison Tacos Nutrition Facts
Nutrition Grade: C+
| Yields: 8 Venison Tacos | Serving Size: 1 Venison Taco |
| Calories 218 | Calories from Fat 99 |
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 4.5g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 212mg | 9% |
| Total Carbohydrates 13.2g | 4% |
| Dietary Fiber 2.4g | 9% |
| Sugars 1.3g | |
| Protein 16.1g | |
| Vitamin A 13% | |
| Vitamin C 9% | |
| Calcium 8% | |
| Iron 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this dish more diet-friendly…
- Use low-fat cheese or omit it altogether. It’s still delicious.
- Omitting the cheese will lower the saturated fat to 3.0g and 15% DV. It will also lower the cholesterol to 4mg and 1% DV, sodium to 168mg and 7% DV, and calories to 189 per serving.
- If the sodium is still too high, you could omit the added salt to the seasoning or cut it in half.
- Omitting the salt would lower the sodium to 20mg and 1% DV.
Thanks for sharing this. I had never made venison tacos before and everyone loved it. I’ll be making this a lot!
You’re very welcome. I’m so happy everyone enjoyed it.