Venison steak tacos
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 120 g dried apricots, dried and chopped
- 1 seeded habanero chilli
- 1/2 cup Crème fraiche
- 25 ml lemon juice
- sea salt and pepper to taste
- 500 g venison steak
- 2 tbls olive oil, to drizzle
- 1 tbsp balsamic vinegar
- a pinch sea salt, plus extra to taste
- 1 tsp cracked black pepper
- 6 soft flour tortillas
- 2 baby cabbage, finely shredded
- 1 avocado, halved, pitted and sliced
- fresh lemons, quartered
- fresh coriander, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the apricot-habanero cream, place the diced apricots and chillies into a small bowl and cover with boiling water.
- Allow to stand for 10 minutes to soften.
- When the apricots are soft, drain and blend with the crème fraiche, lemon juice, salt and pepper with a hand blender. Set aside.
- Heat a griddle pan over high heat.
- Drizzle the olive oil and Balsamic vinegar over the steaks then season to taste with the salt and pepper.
- Grill the steaks for 3-4 minutes per side until the steaks are medium rare.
- Remove from the grill and allow to rest for 5 minutes before slicing.
- Season the cabbage and avo with fresh lemon juice, salt and pepper.
- To assemble the tacos, heat/toast the tacos over an open flame then top with the shredded cabbage, avocado slices, steak strips and finally the apricot-habanero cream.
- Serve immediately.
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