This post was originally published on February 22, 2020 and was updated on February 28, 2021. This venison tacos recipe is absolutely loaded with flavor. Sweet pineapple, smoky chipotles, and perfectly seasoned ground venison come together in this easy recipe for homemade tacos. Serve with diced onion and fresh cilantro for a perfect bite every time!
For this recipe I was inspired by the flavors found in tacos al pastor and translated them into an easy dish using fresh ground venison. You’ll be enjoying the deep and rich flavors in less than 30 minutes!
Ingredients for this recipe
- Ground Venison
- Onion
- Garlic
- Crushed Pineapple
- Chipotle Peppers in Adobo
- Orange Juice
- Taco Seasoning (from a packet or homemade!)
Then it all gets served on tortilla shells with diced onion and cilantro. Lime wedges are a must when eating homemade tacos, imo!
Tacos al pastor were the inspiration for this recipe. Traditionally, they are made with pork that is slow cooked on a spit and then served with pineapple chunks. Did you know that the method of pork al pastor was originally inspired by Lebanese gyros?! Learn something new every day!
How to make Ground Venison Tacos
- Sauté the onions and garlic. Until soft and fragrant.
- Brown the venison. In the same skillet.
- Add the pineapple. And the chipotles, orange juice, and taco seasoning.
- Cook until thick and luxurious. And serve with fresh diced onion, cilantro, and lime wedges!
Sauté the onions and garlic. Brown the venison. Add the pineapple, orange juice, chipotle peppers, and taco seasoning. Cook until luxuriously saucy.
My favorite way to dress a taco is in the “street taco” style – just onion and cilantro. Maybe a squeeze of lime. Preferably a cold Jaritos on the side. The Midwestern way to dress a taco is with a lot of shredded cheese and chopped iceberg. Maybe some sour cream. I won't judge whichever way you choose!
You’ll enjoy these tacos again and again, they’re that delish. And that simple!
Recipe FAQ
Can I use ground beef? Absolutely! However, after the beef is browned you will need to drain the fat. This step isn’t required when using ground venison as it is so incredibly lean.
What if I don’t like spicy food? That’s ok! You can either omit the chipotles in adobo altogether, just use the adobo sauce, or seed the chipotle peppers before slicing and adding to the meat. These variations are from least spicy to most spicy, respectively.
Corn or Flour Tortillas? Totally personal preference! I prefer corn and my husband prefers flour, so we always serve it with both. Whichever you choose, always warm them before serving! That being said…
How to warm tortillas? We have a gas range, so I very carefully put the tortillas over an open flame for about 10 seconds each side. They can also be warmed in a dry skillet.
Other Fantastic Ground Venison Recipes
- Venison Shepherd's Pie
- Homemade Venison Meatballs
- Venison Meatloaf Recipe
- Easy Venison Stroganoff
- Cheesy Venison Enchiladas
Ground Venison Tacos
Equipment
- Large Skillet
Ingredients
- 2 TBSP olive oil
- 1 medium onion diced
- 1 TBSP minced garlic
- 2 pounds ground venison
- 20 oz. can crushed pineapple
- 2 – 4 chipotle peppers in adobo diced
- ½ cup orange juice
- 1 package taco seasoning
- Tortilla shells for serving
- Diced onion and cilantro for serving
Instructions
- In a large skillet, heat 2 TBSP olive oil over medium heat. Add onion, stirring to coat, and cook until onions begin to turn soft and translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add ground venison and cook until browned, about 10 minutes. Stir in crushed pineapple and chipotles in adobo (use only 2 for a milder heat or up to 4 for more spice). Allow juice to reduce slightly before stirring in orange juice and taco seasoning. Cook meat until thickened and saucy.
- Serve in warmed tortillas with additional onion and cilantro, and a wedge of lime, if desired.
Notes
- Ground beef can be substituted, if desired, but be sure to drain the fat after browning before continuing on with the recipe as instructed.
Leave a Reply