Ingredients:

  • 1 pound (450g) venison steak, sliced thinly against the grain
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lime juice (freshly squeezed)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon (15ml) olive oil (for cooking)
  • 1 medium onion, sliced
  • 2 bell peppers (any colour), sliced
  • 4 large flour tortillas or corn tortillas
  • Optional toppings: sliced avocado, sour cream, fresh cilantro, salsa

Instructions:

  1. Prepare the Marinade: In a large mixing bowl, combine olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, salt, and cayenne pepper.
  2. Marinate the Venison: Add the venison strips to the marinade, cover, and refrigerate for at least 1 hour, up to overnight.
  3. Cook the Vegetables: Heat the skillet over medium-high heat with 1 tablespoon of olive oil. Add sliced onion and bell peppers. Sauté until they are tender and slightly charred, about 5-7 minutes. Remove and set aside.
  4. Cook the Venison: In the same skillet, add the marinated venison and cook for 3-5 minutes or until browned and cooked (internal temperature should reach 145°F (63°C)).
  5. Combine: Return the sautéed vegetables to the skillet with the cooked venison. Stir and heat through for 1-2 minutes.
  6. Serve: Warm the tortillas, fill with the venison and veggie mix, and add your favourite toppings.