Smoky Venison Carne Asada Tacos

For the Carne Asada Marinade:

• 1 lb venison steaks (flank or sirloin cuts are best for carne asada)

• 2 tbsp olive oil (for marinating and grilling)

• 2 cloves garlic, minced (for depth of flavor)

• Juice of 2 limes (to tenderize the meat and add a zesty note)

• 1 tsp smoked paprika (for that signature smoky flavor)

• 1 tsp ground cumin (adds warmth and earthiness)

• 1 tsp chili powder (for a little kick)

• 1/2 tsp black pepper (for seasoning)

• Salt to taste (essential for flavor balance)

For the Toppings:

• 1 cup diced tomatoes (adds juiciness and freshness)

• 1/2 cup chopped onion (for crunch and a hint of sharpness)

• 1/4 cup fresh cilantro, chopped (adds brightness and fragrance)

• 1 avocado, sliced (provides creaminess and richness)

• Lime wedges for serving (extra zesty flavor)

For the Tortillas:

• 8 small corn or flour tortillas (choose based on your preference for a more authentic or softer texture)

1. Marinate the Venison

The key to making these tacos stand out is the marinade. Start by mixing together olive oil, minced garlic, lime juice, smoked paprika, ground cumin, chili powder, black pepper, and salt in a bowl. This combination of spices creates a smoky, tangy, and slightly spicy marinade that infuses the venison with a burst of flavor.

Once the marinade is ready, add the venison steaks to the bowl, ensuring the meat is fully coated with the mixture. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 1 hour to allow the flavors to meld together. For maximum flavor, consider marinating the venison overnight, as this will give the meat more time to absorb the spices and citrus.

2. Cook the Venison

Once your venison has marinated, it’s time to cook it. Preheat your grill or grill pan to medium-high heat. The goal is to sear the meat quickly while keeping it juicy and tender. Remove the venison from the marinade, shaking off any excess liquid, and place it directly onto the grill. Cook for about 4-6 minutes on each side, depending on your desired level of doneness. Medium-rare is the recommended doneness for venison, as it tends to dry out quickly if overcooked.

After grilling, let the venison rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that each bite is tender and moist. Slice the venison thinly against the grain to enhance its tenderness.

3. Warm the Tortillas

While the venison is resting, warm your tortillas. You can do this by placing them on a dry skillet over medium heat or by heating them directly over an open flame. If using a gas stove, place each tortilla over the flame for about 30 seconds on each side until they are warm and slightly charred. Warming the tortillas adds flexibility, making them easier to fold and stuff with fillings.

4. Assemble the Tacos

To assemble your tacos, start by placing a few slices of the grilled venison on each tortilla. The smoky, tender venison should be the star of the taco, with its rich, smoky flavor enhanced by the other fresh toppings.

Top the venison with diced tomatoes, chopped onions, fresh cilantro, and a few slices of avocado. These toppings provide contrast in texture and add freshness and creaminess that balances the smoky and spicy flavors of the meat. Finally, squeeze some fresh lime juice over the top for an added burst of tang.

5. Serve and Enjoy

Serve your Smoky Venison Carne Asada Tacos immediately. The fresh lime wedges on the side can be used to add an extra zing to each bite. These tacos are best enjoyed fresh, with a side of Mexican rice, grilled vegetables, or a refreshing beverage like iced tea or a cold beer.