Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs venison steak, sliced into thin strips across the grain
  • 1 tbsp avocado oil
  • 1/2 cup Greek yogurt
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • 1 tbsp chopped cilantro
  • 8 (6-inch) corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup crumbled cotija cheese
  • 1/2 red onion, finely diced
  • fresh cilantro leaves for garnish
  • lime wedges for garnish

Instructions:

  1. Combine olive oil, lime juice, soy sauce, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a Ziploc bag.
  2. Add the sliced venison steak to the bag, seal tightly, and massage to coat. Refrigerate for at least 4 hours.
  3. Heat avocado oil in a cast iron skillet over high heat until it begins to smoke.
  4. Remove venison from marinade, shaking off excess liquid, and sear in batches for 2-3 minutes per side until an internal temperature of 130°F-135°F is reached.
  5. While meat rests for 5 minutes, char corn tortillas over an open flame or in a dry pan until pliable.
  6. Mix Greek yogurt, sriracha, lime juice, and chopped cilantro to create the taco sauce.
  7. Assemble tacos by spreading a dollop of sauce on each tortilla, adding seared steak, shredded cabbage, diced onion, and crumbled cotija cheese.