Venison Tacos with Creamy Cilantro-Lime Sauce

1 1/2 pounds venison ham, shoulder, or backstrap

2 heaping teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons kosher salt

1 teaspoon black pepper


Cilantro-Lime Sauce:

1 heaping cup sour cream

3 heaping tablespoons mayonnaise

1/4 cup very finely chopped cilantro

3 tablespoons lime juice

1/2 teaspoon kosher salt

Warm flour tortillas, and/or corn tortillas that have been lightly fried in vegetable or canola oil just until soft

Shredded cheese (I like Monterey Jack), finely chopped red onion, chopped cilantro, lime wedges for topping


Cut the venison into very small cubes.  Place in a slow cooker.  Add the chili powder and next five ingredients; stir well to combine.  Cook on low for 4-5 hours or until tender.

To make the sauce, whisk together the sour cream and next 4 ingredients in a small bowl.  Refrigerate until needed.  The sauce can also be processed in a food processor.  (I like to transfer my sauce to a squeeze bottle.)

Fill tortillas (use two tortillas if using corn to prevent tearing) with meat, then add cheese and sauce.  Top with chopped red onion and chopped cilantro.  Serve with lime wedges for squeezing.