Venison Tacos with Cilantro-Lime Sauce
Ingredients
- 1.5 lb venison shoulder
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp salt
- 1 tsp ground black pepper
- 1 cups plain greek yogurt
- 1 tbsp olive oil
- 0.25 cups cilantro, chopped
- 3 tbsp lime juice
- 0.5 tsp salt
- 8 taco sized tortillas
- 4 oz goat cheese
Time in the Kitchen
- Prep. Time 20 min.
- Cooking Time 240 min.
- Total Time 260 to 300 min.
Nutrition Facts
Serving Size:
170 grams
Serves:
8
Calories:
243
% Daily Value*
Total Fat: 9.7g
12%
Saturated Fat: 4.2g
21%
TransFat: 0g
Cholesterol: 26.6mg
9%
Sodium: 393.5mg
17%
Total Carbohydrate: 13.6g
5%
Dietary Fiber: 2g
7%
Sugars: 1.6g
3%
Protein: 25.2g
50%
Directions
- Cut the venison into very small cubes. Place in a slow cooker. Add the chili powder and next five ingredients; stir well to combine. Cook on low for 4 – 5 hours or until tender.
- To make the sauce, whisk together the sour cream and next 4 ingredients in a small bowl. Refrigerate until needed. The sauce can also be processed in a food processor. (I like to transfer my sauce to a squeeze bottle.)
- Fill tortillas (use two tortillas if using corn to prevent tearing) with meat, then add cheese and sauce. Top with chopped red onion and chopped cilantro. Serve with lime wedges for squeezing.