Ingredients
Meat Mixture
- 2 TBSP olive oil
- 1 medium onion, diced
- 1 TBSP minced garlic
- 2 pounds ground venison
- 20 oz. can crushed pineapple
- 2 – 4 chipotle peppers in adobo, diced (adjust heat preference)
- ½ cup orange juice
- 1 package taco seasoning
For Serving
- Tortilla shells (corn or flour, warmed)
- Diced onion
- Fresh cilantro, chopped
- Lime wedges (optional)
Instructions
- Heat the Oil and Cook Onion: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and stir to coat it with the oil. Cook for about 3 minutes until the onions become soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Brown the Venison: Add the ground venison to the skillet. Cook the meat, breaking it up with a spoon, until it is fully browned and no longer pink, about 10 minutes.
- Add Pineapple and Chipotles: Stir in the crushed pineapple and diced chipotle peppers in adobo sauce. Use 2 peppers for a milder heat or up to 4 for spicier tacos. Allow the mixture to cook so the juice slightly reduces.
- Incorporate Orange Juice and Seasoning: Pour in the orange juice and sprinkle the taco seasoning over the meat mixture. Stir well to combine all ingredients. Continue cooking until the sauce thickens and coats the meat evenly.
- Prepare to Serve: Warm tortilla shells either on a skillet or in the oven. Serve the spiced venison mixture in warm tortillas, topped with diced onion, fresh cilantro, and an optional wedge of lime for added zest.
Notes
- You can adjust the number of chipotle peppers based on your preference for spice—start with 2 and add more if desired.
- Ground venison is very lean; adding a little olive oil helps keep the mixture moist and flavorful.
- Warm tortillas just before serving to enhance their flexibility and flavor.
- Optional toppings such as sour cream, shredded cheese, or avocado can be added for extra richness.
- Leftover taco filling can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
