WildCheff.Com

Texas Hill Country Soft Tacos
Home
The WildCheff
The WildCheff Concept
WildCheff Services
New England School of Fish & Game Clinics
TEAM WildCheff
WildCheff Tailgating
Feature Product of the Month
Seasoning Your Fish, Game & Organic Food
WildCheff Spice Blends
WildCheff Flavored Extra Virgin Olive Oils
WildCheff Flavored Balsamic Vinegars
WildCheff Solar Harvested Sea Salts
WildCheff Artisan Sugars
Product Catalog
Fish Recipes
Game Recipes
More Delicious Recipes
WildCheff Soups, Gumbos & Chowders
Organic Recipes
Vegetarian Recipes
Events
Product Detail
Shipping/Policies
Wild Game Nutritional Info
Your Health Matters
WildCheff Testimonials
Unique Recipes
Hunting Camp
Testimonials
Wholesale Info
Valuable Links
Contact Us
WildCheff Culinary Team Blog
Honoring Our Troops

There is nothing more satisfying than some tasty tacos!!!! You'll be saying Yeehaw after trying this recipe!!!

Ingredients

1 lb of ground game burger (venison, wild boar, wild turkey)

WildCheff Blood Orange Olive Oil

1 Tbsp of WildCheff Smoky Paprika & Chipotle Blend

1 medium sweet onion, sliced and chopped

1 C of roasted tomatoes

1 package of small flour tortillas

chopped lettuce

shredded Mexican cheese blend (unseasoned)

light sour cream

1 ripe avocado, peeled and pit removed, sliced

Directions

Drizzle WildCheff Blood Orange Olive Oil in large sauté pan to coat. Heat pan to medium high and add burger, onion and cook until half cooked. Make sure that you break up the burger as it cooks into small pieces so that it does not form large clumps. Add Smoky Paprika and Chile Blend and then tomatoes to pan and cook through until burger is done.

Warm tortillas by heating them in a cast iron pan (my preference) or microwave. Serve by scooping mixture from pan with slotted spoon (so any juice stays in pan) and place some of the burger mixture onto a heated tortilla. Sprinkle shredded cheese, lettuce, a couple of dollops of sour cream and some avocado on top of burger. Serve with rice and beans or Spanish rice and refried beans.

Wine selection: Red ZinfandelServes 4