WOOHOO! It is thursday, which means that it is almost the weekend! It is absolutely crazy that January is already over! So Tacos are a must in our house, and when I make tacos I make tons of tacos because the boys can eat about 10-15 a piece!! I make mine with lettuce cups, mexican cauliflower “rice” and southwest zucchini and squash! It is a regular on our menu and it is just as good every time I make it!
For the tacos I use…
2 pounds of venison
3 Tablespoons of Taco Seasoning for every pound of meat
simply brown the meat and add the seasoning!
Taco Seasoning I use
2 Tablespoons chili powder
1-1/2 tablespoons cumin powder
1-1/2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper (can use red pepper flakes here or omit)
Mexican Cauliflower “rice”
rice a head of cauliflower in your food processor or by hand
then heat 2 tablespoons olive oil in a pan sauté chopped onion, minced garlic (at least one clove, I used 4 but I LOVE garlic), and 2 diced jalopenos (can omit these or use less or cut out the seeds, we LOVE spicy) now cook this until soft
then add the cauliflower, an 8 oz can of tomato sauce, a teaspoon of cumin and a teaspoon of chili powder, cover and let simmer 10-15 minutes stirring occasionally!
then chop up some fresh cilantro and stir in right before serving!
Now for the Southwestern Zucchini/squash
I used 2 Zucchini and 2 squash diced
Heat 2 tablespoons of olive in a sauce pan, chop an onion, garlic, and jalopenos like the “rice” and sauté until soft, then put in 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, then add the zucchini and squash, cover and cook stirring occasionally for 10-15 minutes.
Chop up some tomatoes and avocado, plus any other toppings you would like (fresh homemade salsa), romaine lettuce cups,( taco shells for those who eat them!, cheese for those who eat it)
BUILD YOUR PLATE AND EAT!!!