Description
Discover how to make delicious fire-grilled venison tacos topped with roasted pepper salsa and lime crema. Perfect for impressing guests with a gourmet twist!
Ingredients
Scale
- 1 lb venison steaks (450 g)
- 2 tablespoon s olive oil (30 ml)
- 1 teaspoon ground cumin (5 g)
- 1 teaspoon smoked paprika (5 g)
- 1 teaspoon garlic powder (5 g)
- Salt, to taste
- Black pepper, to taste
- 8 small corn tortillas
- For the Roasted Pepper Salsa:
- 2 large red bell peppers
- 1 small onion
- 1 jalapeño pepper
- 2 cloves garlic
- 2 tablespoon s lime juice (30 ml)
- 1/4 cup chopped fresh cilantro (15 g)
- Salt, to taste
- For the Lime Crema:
- 1/2 cup sour cream (120 ml)
- 2 tablespoon s lime juice (30 ml)
- 1 teaspoon lime zest (2 g)
- Salt, to taste
Instructions
- Preheat your grill to medium-high heat.
- Brush the venison steaks with olive oil.
- Season the venison with cumin, smoked paprika, garlic powder, salt, and black pepper.
- Place the venison steaks on the grill and cook for 4-5 minutes per side, or until desired doneness.
- Remove the venison from the grill and let it rest for 5 minutes.
- While the venison rests, roast the red bell peppers, onion, jalapeño, and garlic on the grill until charred.
- Remove the charred skin from the peppers and jalapeño, then chop all roasted vegetables finely.
- In a bowl, combine the chopped vegetables with lime juice, cilantro, and salt to make the salsa.
- In another bowl, mix sour cream, lime juice, lime zest, and salt to prepare the lime crema.
- Warm the corn tortillas on the grill for about 30 seconds per side.
- Slice the rested venison thinly against the grain.
- Assemble the tacos by placing venison slices on each tortilla.
- Top with roasted pepper salsa and a dollop of lime crema.
- Serve immediately and enjoy your fire-grilled venison tacos.
Notes
- Allow the seasoned venison to rest at room temperature for 15 minutes so the flavors meld wellnRotate the red bell peppers and jalapeño frequently while roasting for a balanced smoky tastenAfter grilling, seal the peppers in a plastic bag briefly to easily peel off the charred skin
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Keywords: fire-grilled venison, roasted pepper salsa, lime crema sauce, grilled venison tacos, roasted pepper salsa recipe, lime crema dressing