Venison Steak Tacos
These grilled venison steak tacos are bold, fresh, and full of flavor. Marinated in lime juice, garlic, jalapeño, and spices, the venison is grilled to perfection and served on warm corn tortillas with cilantro, onion, avocado, and a splash of hot sauce. Perfect for summer nights or wild game lovers looking for a zesty twist.
Equipment
- Grill
- Cutting Board
- Knives
Ingredients
For the Marinade
- 1 lb venison steak backstrap or tenderloin
- 1/4 cup lime juice about 2 limes
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro
- 2 garlic cloves minced
- 1 jalapeno minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- a splash of your favorite hot sauce 1-2 tsp
For the Tacos
- 8 corn tortillas
- 1 tbsp olive oil for tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely diced white onion
- 1-2 avocados sliced
- Extra hot sauce for topping
- Lime wedges for serving
Instructions
Marinate the Venison
- In a medium bowl or zip-top bag, mix all marinade ingredients.
- Add venison steak and coat evenly. Cover or seal and refrigerate for at least 1 hour, preferably 3–4 hours.
Grill the Venison
- Preheat grill to medium-high heat.
- Remove venison from marinade and let excess drip off. Grill steak for about 3–4 minutes per side, depending on thickness, until medium-rare to medium (internal temp of 130–135°F).
- Rest meat for 5–10 minutes, then slice thinly against the grain.
Grill the Tortillas
- Brush corn tortillas lightly with oil.
- Place a sheet of tinfoil on the grill and heat tortillas for about 30–45 seconds per side, until warm and slightly charred.
Assemble the Tacos
- Layer sliced venison onto each tortilla.
- Top with chopped cilantro, diced white onion, avocado slices, and a drizzle of hot sauce.
- Serve with lime wedges on the side.
Notes
Optional Add-Ons
- Crumbled queso fresco
- Pickled red onions
- Radishes or shredded cabbage for crunch