Ancho marinated Venison Loin Tacos


  • 1T Ancho paste
  • 2T Juice of lime
  • 1T honey or agave nectar
  • 1t chopped fresh oregano
  • Salt and pepper
  • 8oz venison loin, cut into bite sized strips to grill.
  • Cabbage, red or green, finely julienned or box grated
  • 2T sour cream
  • 1T fresh lime juice
  • 1T chopped fresh cilantro
  • Tortillas (corn or flour)
  • Fresh limes, avacados, cilantro, scallions, salsa


  1. Make the Marinade by combining the first 5 ingredients well. Using your fingers, massage marinade into the meat and let sit for 45-60minutes at room temp.
  2. Mix the chopped cabbage well with sour cream, onion and cilantro. Add a pinch of salt and mix well.
  3. Over med-high heat, grill or saute the venison until just cooked (1-2 minutes per side). Take meat off heat and let rest.
  4. Heat the tortillas over the grill or in a clean saute pan. Build the tacos with the cabbage slaw then Venison and garnish with your liking…(cilantro, red onion, avocado, salsa, etc)