Ground Venison Tacos With Avocado Lime Crema Recipe
This venison taco recipe is my absolute favorite because it brings a bold, savory twist to traditional tacos with perfectly spiced venison and that creamy avocado lime crema! Plus, it’s a fun way to impress friends at a taco night, making everyone swoon over flavors while keeping things fresh and delicious.
I enjoy preparing meals that showcase vibrant, in-your-face flavors, and I think these Ground Venison Tacos with Avocado Lime Crema really deliver. The base is perfectly seasoned venison (you can also use ground beef or bison) with smoked paprika, cumin, and chili powder.
Those seasonings really amp up the flavor and provide a good amount of heat (which is balanced nicely with the cool crema). Fresh toppings like diced tomatoes and cilantro add to the overall taco experience, and a sprinkle of cheese just makes everything better.
Ingredients
Venison, when ground, is a protein-rich food low in fat and high in iron.
Olive oil: Fats that are heart-healthy, helps in the absorption of nutrients.
Onion: Contributes to taste and scent; is rich in antioxidants.
Garlic: Enriches flavor, boosts the immune system, reduces inflammation.
Cumin: Aids in digestion, boosts the immune system; an earthy spice.
Smoked paprika has a smoky flavor and is an excellent source of antioxidants.
Avocado: Healthy fats, creamy texture, rich in potassium.
Cilantro: An herb that delivers a verdant intensity to dishes.
Known for its detoxifying effects; high in vitamin K.
Lime juice gives a tangy flavor, vitamin C, and a zest to your digestion.
Ingredient Quantities
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 large avocado
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
1. In a large skillet over medium heat, warm olive oil. Add the onion, finely diced, and cook until softened, about 3-4 minutes. Stir in the garlic, minced, and sauté for another minute.
2. In the skillet, add the ground venison, and as it cooks, break it up with a spatula. Brown it nicely in the skillet until it is completely cooked through. That should take approximately 7-9 minutes.
3. Mix in the following: ground cumin, smoked paprika, chili powder, and dried oregano. Season with salt and pepper to taste. Cook for another 2-3 minutes to let the spices meld.
4. As the venison cooks, ready the avocado lime crema. In a small bowl, forcefully mash the avocado with a fork. Promptly add the sour cream, lime juice, and half of the beautifully chopped cilantro. Mix until you cannot see any bits of avocado or cilantro. Set aside and keep in a cool part of the kitchen—i.e., not near the stove.
5. Heat the corn tortillas in a dry pan over medium heat, about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds to warm them.
6. To assemble the tacos, place a portion of the seasoned venison on each tortilla.
7. Venison is topped with shredded lettuce, diced tomatoes, and shredded cheese.
8. Dollop the avocado lime crema over the toppings, or drizzle it if you are feeling fancy.
9. Top with the leftover minced cilantro.
10. Serve the tacos without delay and provide lime wedges for squeezing over the top. Enjoy!
Equipment Needed
1. Large skillet
2. Spatula
3. Knife (for dicing and mincing)
4. Cutting board
5. Small bowl
6. Fork (for mashing avocado)
7. Dry pan or microwave
8. Measuring spoons
9. Serving plate or tray
FAQ
- Q: Can I use a different kind of meat instead of venison?If venison is not available or preferred, you may use ground beef, turkey, or chicken instead.
- Q: How can I make the tacos spicier?You can raise the quantity of chili powder or include some cayenne pepper or diced jalapeños to intensify the heat.
- Q: What’s the best way to warm the corn tortillas?The tortillas can be heated in the following ways:
– In a dry skillet over medium heat for about 30 seconds on each side
– Wrapped in a damp paper towel and microwaved for 30 seconds - Q: How do I store leftover venison taco filling?A: In the refrigerator, the cooked venison taco filling can be stored for up to 3 days in an airtight container. For longer storage, you can freeze it for up to 3 months.
- Q: Can the avocado lime crema be made ahead of time?Q: Can you make crema ahead of time, or must it be made to order?
A: You can make the crema ahead and store it in the refrigerator for a day, but you should cover it very well so the avocado doesn’t brown.
- Q: Are there any dairy-free options?A: A dairy-free sour cream or yogurt makes a good substitute for sour cream in any recipe, and plant-based cheese alternatives can work well instead of cream cheese.
Substitutions and Variations
1 pound ground venison can be substituted with ground beef, turkey, or chicken.
Vegetable oil or canola oil can be substituted for olive oil in equal amounts.
1 small onion, chopped, can be substituted with 1/2 cup of chopped shallots or leeks.
1/2 teaspoon chili powder can be replaced with cayenne pepper (use less for mildness and more for heat) or with chipotle powder, which will add a deliciously smoky flavor.
A lighter crema can be made by blending 1 cup of Greek yogurt with lime juice and cilantro and substituting it for 1 large avocado in this dish.
Pro Tips
1. Enhance the Flavor: Before cooking the venison, consider marinating it in olive oil, garlic, lime juice, and some of the spices for about 30 minutes. This can help infuse more flavor into the meat and make it extra tender.
2. Optimal Tortilla Heating: Instead of just microwaving, try lightly charring the tortillas over an open flame (like a gas stove) for a few seconds on each side. This adds a delicious smoky flavor and an authentic texture.
3. Texture Boost: To add more texture to your tacos, quickly fry the corn tortillas in a bit of oil until they are slightly crispy before filling them with the venison mixture. Drain on paper towels to absorb excess oil.
4. Avocado Lime Crema Variations: For a burst of flavor, add a splash of hot sauce or a pinch of cayenne pepper to the avocado lime crema. This will give your tacos a delightful kick.
5. Prep Ahead: If you’re planning to serve a crowd, you can prepare the venison mixture and avocado lime crema ahead of time. Store them separately in airtight containers in the fridge, and simply reheat the venison before assembling the tacos. This saves time and keeps the flavors fresh.
Ground Venison Tacos With Avocado Lime Crema Recipe
My favorite Ground Venison Tacos With Avocado Lime Crema Recipe
Equipment Needed:
1. Large skillet
2. Spatula
3. Knife (for dicing and mincing)
4. Cutting board
5. Small bowl
6. Fork (for mashing avocado)
7. Dry pan or microwave
8. Measuring spoons
9. Serving plate or tray
Ingredients:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 large avocado
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions:
1. In a large skillet over medium heat, warm olive oil. Add the onion, finely diced, and cook until softened, about 3-4 minutes. Stir in the garlic, minced, and sauté for another minute.
2. In the skillet, add the ground venison, and as it cooks, break it up with a spatula. Brown it nicely in the skillet until it is completely cooked through. That should take approximately 7-9 minutes.
3. Mix in the following: ground cumin, smoked paprika, chili powder, and dried oregano. Season with salt and pepper to taste. Cook for another 2-3 minutes to let the spices meld.
4. As the venison cooks, ready the avocado lime crema. In a small bowl, forcefully mash the avocado with a fork. Promptly add the sour cream, lime juice, and half of the beautifully chopped cilantro. Mix until you cannot see any bits of avocado or cilantro. Set aside and keep in a cool part of the kitchen—i.e., not near the stove.
5. Heat the corn tortillas in a dry pan over medium heat, about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds to warm them.
6. To assemble the tacos, place a portion of the seasoned venison on each tortilla.
7. Venison is topped with shredded lettuce, diced tomatoes, and shredded cheese.
8. Dollop the avocado lime crema over the toppings, or drizzle it if you are feeling fancy.
9. Top with the leftover minced cilantro.
10. Serve the tacos without delay and provide lime wedges for squeezing over the top. Enjoy!