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! 

Quick pickled red onion:
½ red onion, thinly sliced
½ cup DYC apple cider vinegar
1 tbsp white sugar
1 tsp salt

Venison mince:
1 ½ tbsp oil
500g New Zealand farm raised venison mince
2 tsp cumin powder
1 tsp coriander powder
2 tsp paprika powder
½ 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)
⅓ cup Superb Herb micro radish

For the quick pickled red onion: warm vinegar then add white sugar, salt and red onion and stir to combine. Leave to marinade.
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.
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
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