NUTRITION

SERVINGS

INGREDIENTS

6 oz ground venison

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.25 whole avocado

0.5 cup red cabbage

1 tbsp fresh cilantro

1 tbsp red onion

1 medium lime

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 2

  Add the ground venison to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned and no longer pink.

• 3

  Stir in the minced chipotle peppers, ground cumin, smoked paprika, sea salt, and black pepper, cooking for another 2 minutes to let the spices bloom.

• 4

  While the meat finishes, toss the shredded red cabbage in a small bowl with the juice of half the lime and the chopped fresh cilantro.

• 5

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and slightly charred.

• 6

  Assemble the tacos by dividing the seasoned venison between the two tortillas.

• 7

  Top the venison with the prepared cabbage slaw, diced red onion, and slices of fresh avocado.

• 8

  Serve immediately with the remaining lime wedges on the side for squeezing over the top.