I love Mexican food. In our house, not a week goes by that we don’t eat at least two Latin American inspired dinner dishes. The flavors and versatility just capture me and keep pulling me in! Obviously tacos come to mind when you think Mexican food but I like to switch up the traditional ingredients to bring out some extra flavors in those delicious crunchy morsels. Here is the recipe for the elk street tacos I made just last week. I could not believe how much flavor the marinade imparted and with the additional lime and pico de gallo the flavor went through the roof. It was like my mouth took a trip to Mexico and stayed at Rancho De La Best Taco Ever. Enjoy!

Ingredients:

1 lb elk roast sliced into 1 inch thick steaks

Package small corn tortillas

3 limes + 1 for squeezing as a garnish

3 mandarine oranges

1/4 c. olive oil

2 T. minced garlic

1/2. seeded and chopped jalapeño pepper

1 t. cumin

1 t. chili powder

1 t. oregano

1/2 t. salt

1/4 t. pepper

1 c. chopped fresh cilantro

2 avocados

1 c. pico de gallo

1 c. shredded pepper jack cheese

Combine the juice from the limes and oranges with the oil, garlic, jalapeño, spices and cilantro. Place the steaks and the marinade in a plastic bag and set in the refrigerator for a couple hours. The longer the better.

Once you are ready to start your meal, slice your peeled avocados and set them aside. Place enough oil into a thick skillet to float the tortillas and heat over med. heat. Fry each tortilla individually in the oil until toasted. Flip the tortilla and fry the other side as well. Watch these closely as they brown very quickly. Place the tortilla on a paper towel to dry and while still warm, sprinkle with a little salt.

Once all of your tortillas are fried, remove the excess oil from your pan and sear the steaks in the remaining oil. Once they are done to your likeness set them aside to cool slightly. Once cooled enough, thinly slice the steaks into pieces.

Build your tacos starting with a fried tortilla, cheese, meat, avocado, pico de gallo and a squeeze of fresh lime. Sour cream is also a great addition if desired.

Nutrition and Macro Nutrient Information-Per Serving-(serves 6)

This information is for three tacos with avocado, pico de gallo and pepper jack cheese.

Calories- 391

Fat- 20.7g

Carbs-34.5g

Protein- 25.7g