Ingredients:

1 lb venison steak, thinly sliced 🦌

1 tbsp olive oil 🫒

1 tsp smoked paprika 🌶️

1 tsp garlic powder 🧄

½ tsp cumin 🌿

½ tsp salt 🧂

½ tsp black pepper 🔥

8 small corn tortillas 🌮

Chipotle Cream:

½ cup sour cream 🍶

1 tbsp adobo sauce (from chipotle peppers) 🌶️

½ tsp lime juice 🍋

½ tsp honey 🍯

½ cup shredded cabbage 🥬

¼ cup diced red onion 🧅

¼ cup chopped fresh cilantro 🌿

1 lime, cut into wedges 🍋

Marinate the Venison: Toss venison slices with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Let sit for 15 minutes. 🦌🔥
Grill the Venison: Cook on a hot grill or skillet for 2-3 minutes per side until charred and cooked through. Rest for a few minutes before slicing. 🔥🥩
Make the Chipotle Cream: In a small bowl, mix sour cream, adobo sauce, lime juice, and honey until smooth. 🍶🌶️
Assemble the Tacos: Warm the tortillas, fill with grilled venison, and top with cabbage, red onion, and cilantro. Drizzle with chipotle cream and serve with lime wedges. 🌮🍋

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Servings: 4