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Venison Tacos with Cilantro-Lime Sauce

Slow Cooker Thai Peanut Chicken
Veni­son Tacos with Cilantro-Lime Sauce


  • 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
Amount Per Serving
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%


  1. 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.
  2. 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.)
  3. 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.

Categories, tags, etc.

Slow Cooker
Course / Meal Type
Dinner Main Course
American - Midwest American - Southwest Mexican