Sometimes you just throw a bunch of ingredients together from your kitchen and it turns out to be a super yummy, fulfilling meal that you want to eat again and again. LOVE IT. I grew up eating a lot of venison because all of the men in my family are die-hard hunters. When the Fall rolls around, out comes the camo and guns; they are pretty serious about it. But I’m not complaining because I love deer meat mixing deer meat into recipes that you would regularly use beef for. It has a unique (and delicious) flavor, is high in B vitamins, and is a very lean meat. Another thing that is really great about Venison meat is that because the deer graze on mostly vegetation like grass, laurel leaves….pretty much any type of newly growing plants that they can find. This is great because it’s hard to get meat today that hasn’t been exposed to eating a diet of mostly grains (unless you get grass-fed specifically). Most of our diets already include plenty of grains, so we definitely don’t need them in our meat sources. 

I went to see my Mom for Mother’s Day, and she was sweet enough to send me back with some packs of Venison meat. I’ve never actually cooked with it myself before, so I was skeptical how it would turn out. My Mom has used it in so many recipes like spaghetti, chili, and tacos….so I thought I would try out the taco idea (because HELLO, I just LOVE tacos). 

fajita style venison tacosFor this recipe, I basically just used the random items in my cabinets and fridge. This is a common theme lately since I discovered the world of adulthood, buying my own groceries, and just cooking for one person. I hate to waste food, so I try to use up everything I can. Luckily I had a lot of yummy ingredients that went well together. I’m slowly growing out of my phase where I have to follow a certain recipe on Pinterest, ingredient by ingredient perfectly, or else it stresses me out. Kind of OCD, I know. But as I continue to cook more and learn new things, I am able to develop my own recipe ideas and really just go with the ingredients that I have at home to make my own creations. So far it has been a pretty successful concept. I also don’t have as much time to cook as I used to, so therefore I keep my recipes short and sweet, with minimal ingredients and cook-time. I hope that’s helpful for you guys as well! 

 One of my favorite parts of this recipe is Roots hummus. If you guys watch my Instagram stories, you know how obsessed I am with their hummus. This company is a local Asheville brand (shout-out to my Ashevillians, I miss it so much!) so I love supporting them and their products. I used the Hot Chipotle flavor in this recipe, but I really love all of their flavors; you can’t go wrong. I remember the first time my bestie was eating hummus at lunch in high school and we all were like “EW that is so gross, hummus! EW!” haha oh my gosh, I was missing out. When I finally tried it, I was hooked-4-life. Thanks Madison! <3 

fajita style venison tacos

Fajita Style Venison Tacos
 
This fajita-style spin on tacos was such a delicious was to change up your Taco Tuesday night. Venison is the main ingredient in this recipe, followed by sweet bell peppers, spicy salsa, and savory hummus.
Serves: 9 tacos
Ingredients:
  • 1 (1lb) pack of ground venison (or any other well-sourced meat)
  • 2 T. avocado oil (or olive/coconut oil)
  • 2-3 tsp. himalayan pink salt
  • 3 garlic cloves
  • 1 tsp. cayenne
  • 3 tsp. black pepper
  • 1 C. sliced peppers (green/red/yellow)
  • ½ C. sweet onions, diced
  • ¼ C. green onions, thinly sliced
  • 1 can organic corn kernels, cooked and drained
  • 9 corn tortillas
Toppings-
  • dairy-free cream cheese
  • salsa ( I used Earth Fare's brand, in HOT)
  • red pepper flakes
  • green onions
  • hummus (I used Roots Hot Chipotle hummus)
Instructions:
  1. In a large skillet, heat avocado oil to medium heat. Add your ground venison and mash with a fork until the meat is broken apart into small pieces. Cook until browned.
  2. Season your meat with the salt, pepper, and cayenne. Press/mash garlic cloves and add to meat mixture. Saute for a few minutes until fragrant, then add peppers and onions. Continue cooking and stirring until onions start to brown.
  3. Add your corn to the mixture, and remove from heat.
  4. Warm your corn tortillas for a few minutes in a toaster/conventional oven.
  5. Spread some dairy-free cream cheese and salsa in the middle of each tortilla. Add a large spoonful of your meat mixture in the center, and top with red pepper flakes, green onions, and a dallop of hummus. Serve immediately and enjoy!

If you get a chance to try this yummy recipe, make sure to tag me on Instagram @adancersplate or #embraceyourplate so that I can see your beautiful creations!