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Friday Feast: Grilled Tequila Lime Venison Tacos

Friday Feast: Grilled Tequila Lime Venison Tacos

Unfortunately this year, #TacoTuesday and Cinco de Mayo do not align... But don't worry, you can still eat tacos anyway!


Enjoy these Grilled Tequila Lime Venison Tacos all summer long with their refreshing yet spicy flavors. And with warmer weather FINALLY arriving, they are perfect for the grill... and a margarita!

Grilled Tequila Lime Venison Tacos 

Ingredients
1/2 cup of clear tequila 
1/4 cup of soy sauce
3/4 cup of lime juice 
4 Tbsp. chopped garlic
3 Serrano Chilies (jalapeno for less heat) sliced into long strips
1 tsp cumin powder
1 Tbsp. cracked black pepper
1/4 to 1/3 cup Sriracha hot chili sauce 
1-2 lbs. Venison Loin
Garnishes:
Cojito Cheese
Raw white onion
Tomato
Cilantro
Lime wedges

Directions
Combine the first 9 ingredients in a gallon Zip-Lock bag mixing thoroughly. I usually tenderized the loin with a meat punch (not mallet style) but you don’t have to because the acid from the lime juice will also tenderize. Marinate the loin for 4 hours or overnight if desired.

Remove loin from the marinade and grill to desired doneness. I prefer somewhere between medium and medium well. Strain the remaining marinade into a medium saucepan and bring mixture to a boil.

When meat is done grilling let sit for 5 minutes and slice on the bias (at an angle). I usually put the meat in a serving bowl and pour a little of the marinade over it to keep it moist. Serve with warmed corn or flour tortillas and top with garnishes.


Recipe and photo from Evan G. at Legendary Whitetails 

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