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Ground Venison and Mushroom Soft Tacos

Did you know that venison isa very nutrient-dense and healthy option for your family? It is a lovely alternative to beef and can add some variety to your dinner rotation. Citrus and a touch of vinegar add flavor and take away any “gamey” taste in the meat once it’s cooked. In this taco dish, add chopped veggies to help make this a one pot meal! The chopped mushrooms also help to stretch this meal out.
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Course: Dinner, Lunch
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 630kcal

Ingredients

  • 1 Tbsp. olive oil
  • 1 red onion (chopped)
  • 1 red bell pepper (chopped)
  • 8 oz. mushrooms (chopped)
  • 1 tsp. salt (divided)
  • 3 garlic cloves (minced)
  • 1 lb. ground venison (juices discarded)
  • 1 ½ Tbsp. chili powder
  • 1 Tbsp. cumin
  • ½ tsp. paprika
  • 1/4 cup orange juice
  • Juice of 1 lime
  • 1 Tbsp. white vinegar
  • ½ cup water
  • 8 whole wheat 8" tortillas
  • 1 medium avocado, sliced (optional)
  • 1 jalapeño, sliced (optional)
  • Cilantro, chopped (optional)
  • Reduced fat sour cream or plain Greek yogurt (optional)

Instructions

  • Heat a large skillet over medium heat. Add olive oil.
  • Once the oil is hot, add red onion, red bell pepper, mushrooms and ½ tsp. salt. Cook until veggies are soft, about 5-6 minutes.
  • Add minced garlic and continue cooking until fragrant, about 30 seconds.
  • Drain venison juices in the trash can to remove potential “gamey” flavor.
  • Add ground venison to the skillet, breaking the meat apart with a wooden spatula as it cooks. Continue cooking until venison is browned.
  • Add chili powder, cumin, paprika and remaining ½ tsp. salt. Stir in with meat and veggies. Cook for 1-2 minutes.
  • Stir in orange juice, lime juice and white vinegar.
  • Add ½ cup water to the pan. Reduce heat to medium-low and continue cooking until most of the water has evaporated, about 5-8 minutes.
  • While the water evaporates, cover tortillas with a wet paper towel and microwave for 30 seconds (or warm them in the oven).
  • Place ¼ cup venison and veggie mixture inside the tortilla, top with optional jalapeños, avocados, cilantro and a small dollop of reduced fat sour cream or plain Greek yogurt. Enjoy!

Notes

  • This mushroom and venison mix would also be delicious over brown rice or lettuce for a taco salad.
  • Feel free to sub green bell pepper or zucchini for the red bell pepper.
  • Add a can of rinsed and drained black beans with the seasonings for a great source of fiber!
 
 

Nutrition

Calories: 630kcalCarbohydrates: 63gProtein: 38gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 91mgSodium: 1306mgPotassium: 1137mgFiber: 14gSugar: 10gVitamin A: 3094IUVitamin C: 55mgCalcium: 254mgIron: 10mg
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Nutrition Facts
Ground Venison and Mushroom Soft Tacos
Amount per Serving
Calories
630
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
91
mg
30
%
Sodium
 
1306
mg
57
%
Potassium
 
1137
mg
32
%
Carbohydrates
 
63
g
21
%
Fiber
 
14
g
58
%
Sugar
 
10
g
11
%
Protein
 
38
g
76
%
Vitamin A
 
3094
IU
62
%
Vitamin C
 
55
mg
67
%
Calcium
 
254
mg
25
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.