Venison tacos with quick pickled red onion
Tacos are a family favourite and for good reason. We like to make ours with lean venison mince, fresh herbs and avocado. Yum!
Recipe Video
Ingredients
Quick pickled red onion
- 1/2 red onion thinly sliced
- 1/2 cup DYC apple cider vinegar
- 1 tbsp white sugar
- 1 tsp salt
Venison mince
- 1 1/2 tbsp oil
- 500 g New Zealand farm raised venison mince
- 2 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp paprika powder
- 1/2 tsp cinnamon
- 2 garlic cloves cushed
- 1 tsp honey
- 2 tbsp Superb Herb oregano chopped
- 3 tbsp Chantal Organics tomato paste
- 1 tbsp DYC apple cider vinegar
- Salt & pepper to taste
To serve
- 8 corn tortillas warmed
- 1 pot Seasons Gourmet vegan chunky dips - 3 peppers cashew & smoked paprika
- 2 NZ Avocados scooped & sliced
- 1 tomato diced
- 1 green chilli chopped (optional)
- 1/3 cup Superb Herb micro radish
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1
For the quick pickled red onion: warm vinegar then add white sugar, salt and red onion and stir to combine. Leave to marinade.
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2
For the venison mince: add oil to a large frying pan over medium heat. Add venison, garlic, paprika, cumin, and cinnamon and fry for 6-8 minutes, stirring often and breaking up with your spatula. Add honey, tomato paste, vinegar and oregano and fry for a further 3 minutes, until venison is browned and cooked. Season with salt and pepper.
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3
To serve: drain red onions from their pickle. Load corn tortillas with Season Gourmet chunky dip, venison mince, quick pickled red onion, sliced avocado, tomatoes, chilli and micro radish greens. Yum
