dinner · dairy-free
Venison tacos with pickled red onions
Cumin-spiced ground venison piled into warm corn tortillas with sharp, tangy quick-pickled red onion. Fast to put together and sized for two.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Thinly slice the red onion and steep it in the cider vinegar with the sugar and half of the salt for 20 minutes.
-
2
Heat the neutral oil in a skillet and brown the ground venison with the cumin and the rest of the salt, breaking it into crumbles until it reaches 71°C (160°F).
-
3
Warm the corn tortillas in a dry pan until pliable.
-
4
Drain the pickled onion and pile it with the venison onto the tortillas.
