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Smoked Venison Soft Tacos

Smoked Venison Soft Tacos

By Traeger Kitchen

Field-to-table freshness tucked into a warm tortilla and garnished with a little green spice.

Prep Time

15 Min

Cook Time

30 Min

Pellets

Big Game Blend

Ingredients

Number of People Serving

2

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Units of Measurment:
main
1 Pound Venison, back strap steaks
2 Tablespoon Traeger Big Game Rub
1/2 Pound Tomatillos
1 Medium jalapeño
2 Clove garlic
1 Medium yellow onion
3 Chiles, Anaheim
2 Whole limes
1/2 Cup cilantro, finely chopped
To Taste salt
4 flour tortillas
1 Whole avocados
1/4 Cup Queso fresco, crumbled
1/4 Cup cilantro leaves

Step

  • 1

    Season the steaks with Traeger Big Game Rub and set aside at room temperature for 20 minutes.

  • 2

    When ready to cook, start the Traeger and set temperature to 185F and preheat for 10-15 minutes.

  • 3

    Place the steaks directly on the grill grate and cook at 185F for 30 to 45 minutes or until the internal temperature reaches 110 degrees F.

    185 ˚F / 85 ˚C

    110 ˚F / 43 ˚C

    Super Smoke

  • 4

    While steaks are cooking, roast the tomatillos, jalapeño, garlic, onion and chiles in the oven until lightly browned. Transfer roasted salsa verde ingredients to a blender and add lime juice, chopped cilantro and salt to taste. Puree until smooth. Set aside until ready to build the tacos.

  • 5

    When the internal temperature of the steaks reach 110 degrees F, remove from the grill. Increase grill temperature to 500F and preheat, lid closed, for 10 to 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 6

    When the grill is to temperature, place the steaks back on the grill and sear 2-4 minutes each side or until the internal temperature reaches 130 degrees F for medium rare. Remove steaks from grill. They will continue to cook once taken off the grill and should reach a final internal temperature of 135 degrees F. Let rest 10 minutes before slicing.

    500 ˚F / 260 ˚C

    130 ˚F / 54 ˚C

  • 7

    To serve, heat the tortillas, top with sliced venison, salsa verde, queso fresco, sliced avocado and cilantro leaves. Enjoy!

My Notes


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