Street Tacos

I could eat these 7 times a week.

No joke.

And since there is an unlimited number of topping and filling options – I really can eat these as often as I want and it is never the same.

This is such a fun supper because it doesn’t matter what you do or don’t have on hand.

Street tacos can be made with chicken, pork, beef, fish or venison!.

They are typically served open-faced on small corn tortillas.  Consumers can pile the toppings high on the beautiful flat surface and fold them to eat.

Here are some of the options for filling:

• salsa
• lettuce
• cheese
• tomatoes
• lime wedges
• fresh cilantro
• sliced avocado
• rice
• beans
• guacamole
• fresh pico de gallo
• onions
• sauteed onions & peppers

If you want to set out a dozen toppings – go for it.  If you only have avocado, lime, and salsa – your street tacos will still be fantastic.

I usually chop and prepare all the toppings in advance so I will not need to fuss with them before serving.  Cover the toppings and shove them in the fridge until supper.

Let’s talk about meat

You can truly use whatever you have on hand:  beef, pork, venison.

It is deer season and we are having a great year so far.  We have harvested 3 deer from our woods and it’s only bow season. Yes, we eat a lot of venison.  My oldest son (19) just got a doe this week so I am using that.

Any meat will do.  Simply defrost and cut the roast into 3-inch cubes.  This will allow you to get the seasoning all over the meat.

The RIGHT Dry Rub

I have done a lot of experimenting and eating in order to bring you this street taco recipe.  I have use rubs heavy on the cumin and chili pepper – and we found it overpowering.  I’ve also made it with oregano and it made the sauce bitter.

This is such a simple rub and it only contains 4 spices – but I think it is perfect.  Once it is combined with the bright flavors of tomatoes, garlic, onion and lime juice it is out of this world.  The sauce is clean bright and wonderful.

To Make the Dry Rub Combine:

• 2 tsp cumin
• 1 tsp paprika
• 3 tsp salt
• 1 tsp freshly cracked black pepper

Massage the seasoning into the meat.  You may have some seasoning leftover.

If you are using venison or another very lean meat, add 2 tablespoons of fat (I’m using lard) to the bottom of the pressure cooker or crockpot.  If you are using pork, no fat necessary.

Drop the wedges of seasoned meat into the crockpot or pressure cooker.

Slice the onions and drop them into the pot around the pieces of roast.  Peel and dice the garlic and add it as well.  Mince the red hot pepper and sprinkle them in.

Next, add the liquids.  Add the juice from three limes (3 TBSP), and 3 chopped tomatoes.  If you don’t have any tomatoes from the garden now, dump in a can of tomatoes (liquids and all).  I sprinkled parsley flakes on top to make it purdy, but it is not necessary.

Cook in a crockpot on low for 8 hours or in a pressure cooker on high pressure for 1 hour (leave the roast in the pressure cooker while pressure releases).

Lord have mercy

I wish you could smell this.  Unbelievable.  Do you see how nice and brown the meat is – this is the magic of the Instapot.  A crockpot will not give you the same “oven roasted” finish.

If you used pork, use a ladle to remove excess fat from the surface.

Use 2 forks for shredding.

Serve the deliciously seasoned meat in warm tortillas with all your favorite toppings (or whatever you happen to have on hand).

XO,

Candi

Print Recipe

Venison Street Tacos (Premium)

Spicey, fresh, bright, amazing! These street tacos can be made in the slow cooker or pressure cooker.

Course

Main Dish

Cuisine

Crock Pot Meals, Mexican, pork

Servings

servings

Ingredients

Venison Roast

• 1 4 lb roast cut into 3 inch cubes pork, beef, or venison
• 2-3 tbsp lard (or other fat) if using venison
• 3 tbsp lime juice juice from 3 limes
• 3 large tomatoes chopped (can us a can of tomatoes instead- juice & all)
• 2 onions sliced
• 8 cloves garlic minced (or substitute 2 tsp garlic granules)
• 1 red chili pepper minced (leave this out for less spice)

dry Rub for Roast

• 2 tsp cumin
• 1 tsp paprika
• 3 tsp Salt
• 1 tsp freshly ground black pepper

For Serving

• tortillas
• toppings of your choice!

Course Main Dish Cuisine Crock Pot Meals, Mexican, pork Servings servings Ingredients Venison Roast 1 4 lb roast cut into 3 inch cubes pork, beef, or venison 2-3 tbsp lard (or other fat) if using venison 3 tbsp lime juice juice from 3 limes 3 large tomatoes chopped (can us a can of tomatoes instead- juice & all) 2 onions sliced 8 cloves garlic minced (or substitute 2 tsp garlic granules) 1 red chili pepper minced (leave this out for less spice) dry Rub for Roast 2 tsp cumin 1 tsp paprika 3 tsp Salt 1 tsp freshly ground black pepper For Serving tortillas toppings of your choice!

Recipe Notes

First, cut the roast into three-inch pieces.

To Make the Dry Rub Combine:

• 2 tsp cumin
• 1 tsp paprika
• 3 tsp salt
• 1 tsp freshly cracked black pepper

Massage the seasoning into the meat.

Drop the wedges of seasoned meat into the crockpot or pressure cooker.

Slice the onion and drop them into the pot around the pieces of roast.  Peel and dice the garlic and add it as well.  Mince the red chili pepper and sprinkle it in.

Next, add the liquids.  Add the juice from three limes (3 TBSP), and 3 chopped tomatoes (substitute 1 can of tomatoes - use the juice and all).

Cook in a crockpot on low for 8 hours or in a pressure cooker on high pressure for 1 hour (leave the roast in the pressure cooker while pressure releases).

Use a ladle to remove the fat from the surface.  Shred the roast with 2 forks.

Serve with warm tortillas and all your favorite toppings.

Topping Ideas:

• salsa
• lettuce
• cheese
• tomatoes
• lime wedges
• fresh cilantro
• sliced avocado
• rice
• beans
• guacamole
• fresh pico de gallo
• sauteed onions & peppers

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